White Cheddar Mac and Cheese from Parent Magazine

I haven't tried this yet, but it seemed very kid friendly...I wanted to put it here for safe keeping - I'll update this after I've made it :)

• Ready In: 57 mins
• Serves: 12
• Yields: 1 13x9 pan

Ingredients

• 1  lb farfalle pasta
• 2  tablespoons unsalted butter
• 2  tablespoons all-purpose flour
• 2  cups milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg
• 1  lb white cheddar cheese, shredded (about 4 cups)
• 1 (10 ounce) package  frozen peas, thawed
• 1⁄2 lb  finely diced smoked ham (such as Cumberland Gap)

Directions

1. 1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
2. 2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.
3. 3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
4. 4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.