Cook noodles, set aside.

Melt butter in a saucepan, add flour - create a rue. Pour in milk. Let the milk thicken, then add the cuded velveeta. Continue stirring and let come to a slow boil.

Add in cheddar cheese, mustard, salt and pepper then parmesan.

Add the diced leftover smoked ham, and combine with the noodles. It should have a soupy texture until after it bakes - it will thicken as it bakes.

If you need more liquid, add more milk.

Sometimes I top my macaroni and cheese with bread crumbs, crumbled potato chips, crumbled Ritz crackers, parmesan cheese, garlic salt, or a little of all of that.

Bake at 350 for about 30 minutes, or until edges are bubbling and the top is started to brown.