Ingredients
1 package (16 ounces) elbow macaroni1/4 cup all-purpose flour2 cups 2% milk1/2 cup heavy whipping cream1 package (8 ounces) process cheese (Velveeta), cubed1 cup shredded cheddar cheese2/3 cup whipped cream cheese1/4 cup grated Parmesan cheese1 can (14-1/2 ounces) diced tomatoes, drained1-1/2 cups cubed fully cooked ham1 cup sour cream1 teaspoon Dijon mustardTOPPING:1-1/2 cups soft bread crumbs1/4 cup grated Parmesan cheese2 tablespoons butter, melted
Preparation
Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat.
Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.
