½ cup panko breadcrumbs
½ cup {8 tablespoons} unsalted butter, divided
1/2 cup chopped onion
3 cloves minced garlic
3 cups cubed leftover ham
16 oz dried short pasta shape, such as elbows, cavatappi, or Penn pasta
5 cups whole milk
½ teaspoon ground mustard
2 cups frozen peas, thawed
cups shredded cheddar cheese
1 cup diced processed cheese, such as Velveeta
¼ cup chopped parsley


Heat one tablespoon of butter in a large Dutch Ove. Mix this melted butter with the panko breadcrumbs and set aside.

Melt 1 tablespoon of butter in the same Dutch Oven. Add the onion, ham, and garlic and saute for 5 minutes or until the onion is tender. Pour into a bowl and set aside.

Pour the milk into the pot and bring to a simmer (medium heat). Stir frequently to prevent sticking or burning on the bottom of the pot.
Add remaining butter and mustard. Mix everything together until the butter has completely melted. Add the 1 cup of diced Velveeta and heat until melted, stirring constantly.
Add 1 cup of cheddar cheese and mix until fully melted. Add the remaining 1 cup of cheddar cheese and mix well/ Add parsley and peas. Stir.

Remove from the heat source. Season with salt & pepper to taste.
Top with buttered panko crumbs and place under the broiler for a few minutes to lightly brown the crumbs. Serve in pasta bowls.