Chicken Cordon Bleu Mac and Cheese

I am not the biggest Mac and cheese fan.  Just being honest.  I know, how un-American is that!?  BUT I am a big Cordon Bleu fan.  Since yesterday was Easter, we had some Ham just lying around, so I whipped up some of this pretty little Mac and Cheese.  And let me tell you, this dish makes me a Mac and Cheese fan!  Soo cheesey, so pasta-y, so ham-y, so Cordon Bleu-y!  I adapted the original recipe a tad, because I am not a huge Gruyere cheese fan.  This is a recipe for our keeper books, the kids had 3 or 4 servings, which is totally uncharacteristic of them, since they are usually a 3 bites, then "My tummy is full" kind of kids.

Adapted from here

Ingredients:

1/4 cup butter

1 pound boneless, skinless chicken breasts, cut in small pieces

  Salt and black pepper to taste

1/2 pound smoked deli ham-(or Easter Ham-Or Christmas, or Wednesday Ham), sliced 1/2 inch thick and cubed

10 ounces penne pasta-cooked al dente

1/4 cup flour

3 cups milk

1 cup White cheddar cheese

1/2 cup Cheddar cheese

1 1/2 cups Swiss cheese

Directions:

1. Preheat oven to 375°F. Grease a 3-quart baking dish; set aside.

2. Season chicken with salt and pepper. Grease bottom of large, non-stick skillet. 

3. Sauté chicken over medium-high heat until cooked through. 

4. Add ham, cook 1-2 minutes more, or until heated through. 

5. Remove to plate. Set aside. 

6. Melt butter in same large skillet over medium heat. Sprinkle in flour and whisk 30 seconds. 

7. Slowly whisk in milk. Season with salt and pepper and cook, stirring near constantly until mixture is thick and bubbly, about 10 minutes. 

8. Turn off heat and remove skillet from hot burner.

9. Add 3/4 cup of each cheese into skillet. Stir until smooth. 

10. Add cooked chicken, ham and pasta. Stir to combine. Pour into prepared baking dish. 

11. Top with remaining cheese and bake 30-35 minutes or until golden brown and bubbly.