Leftover Ham recipe (Macaroni and Cheese, + peas)

Ingredients

    5 oz elbow macaroni
    1 Tbsp butter
    ½ cup finely chopped onion
    1 Tbsp flour
    1 cup milk
    1 cup shredded Swiss cheese
    ¼ tsp ground nutmeg
    pinch cayenne pepper
    salt and pepper, to taste
    2 cups diced cooked ham
    1 cup thawed frozen peas

Directions

1. Preheat oven to 400°F. Cook 5 oz elbow macaroni according to package directions until al dente. Drain and return to pan; set aside.
2. While pasta cooks, melt 1 Tbsp butter in a saucepan over medium heat. Add ½ cup finely chopped onion; cook 2 minutes. Stir in 1 Tbsp flour; cook 2 minutes, stirring constantly.
3. Gradually stir in 1 cup milk; cook 1 minute or until thick enough to coat the back of a spoon. Remove from heat.
4. Add 1 cup shredded Swiss cheese, stirring until melted. Stir in ¼ tsp ground nutmeg, a pinch of cayenne and salt and pepper to taste. Stir sauce, 2 cups diced cooked ham and 1 cup thawed frozen peas into pasta.
5. Scrape into a greased 1-quart baking dish. Bake 10 minutes or until bubbly.