This is my leftover "Go To" after a large ham dinner. I have also used broccoli florets with this recipe, and I've used onions as well. We usually serve this with pesto bread, or honey butter rolls. I hope you enjoy it as much as my family does....there's no leftovers when I make this!
1First, start to boil your elbow noodles. As the noodles are boiling, you should get a medium sized saucepan and on med-high, add milk and flour, whisking the flour until dissolved.
2Next, add cream cheese, stirring until mostly melted. Then add cheddar, mozzarella, and parmesan cheeses, stirring them in until the sauce starts to thicken and bubble. lower heart to simmer, still stirring occasionally. Add salt and pepper to taste.
3Drain noodles and pour into a well greased or sprayed casserole dish. Mix in the butter and swirl around in the noodles to let them cool slightly.
4While allowing the noodles to cool, in a seperate bowl, add diced ham and corn. In a seperate small bowl, beat the egg and then incorporate it into the ham and corn mixture, mixing thoroughly. Once done mixing, add the ham mixture to the noodles and mix well.
5After the noodles and ham mixture are well mixed, with a spatula, pour the cheese sauce over the noodles and fold in well so that all the noodles are soaked in the cheesy sauce.
6Lastly, sprinkle the leftover parmesan cheese over the top, then baked in a 325 degree oven for about 20-30 minutes, or until lightly golden on the top.