8 ounces short pasta (campanelle, elbows, bow-ties, penne)
4 tablespoons butter
1/4 cup flour
1/4 teaspoon fresh ground pepper
2 cups milk
1 1/2 cup shredded cheddar cheese
6 ounces cubed cooked ham
1/4 cup shredded Parmesan cheese
Instructions
Cook the pasta according to package directions and drain.
While the pasta is cooking, melt 4 tablespoons of butter in a large pot over medium heat. Whisk in a quarter cup of flour and a quarter teaspoon of pepper until smooth. Whisk in 2 cups of milk and bring to a boil.
Add 2 cups of shredded cheddar cheese and stir until melted.
Stir in the cooked pasta and ham.
Ladle into soup bowls, sprinkle with Parmesan and serve!