Yes, I would love to have a few more use-up-ham-recipes, thank you.
Here's the mac & cheese I made today.

Alton Brown’s Baked Macaroni and Cheese
6 to 8 servings (with Picky changes to double)
1/2 pound elbow macaroni (1 lb.)
3 tablespoons butter (5)
3 tablespoons flour (5)
1 tablespoon powdered mustard (1 fat Tbsp.)
3 cups milk (5)
1/2 cup yellow onion, finely diced (shallot)
1 bay leaf
1/2 teaspoon paprika (fat tsp.)
1 large egg (3)
12 ounces sharp cheddar, shredded
(plus 8 oz. Muenster and 10 oz. Mozarella grated & one disk of
Cojita, crumbled)
1 teaspoon kosher salt (fat tsp.)
Fresh black pepper (1 tsp. fresh ground white)
Topping: (instead, just crumble enough cheezits to make one heaping
cup)
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk
in the flour and mustard and keep it moving for about five minutes
(until it begins to brown). Make sure it's free of lumps. Stir in the
milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove
the bay leaf.

Temper in the egg(s). Stir in 3/4 of the cheese. Season with salt and
pepper. Fold the macaroni into the mix and pour into a 2-quart
casserole dish (one 9x13 plus one Corningware dish, or three 8x8 and
one small CW). Top with remaining cheese.

(If you choose) Melt the butter in a saute pan and toss the bread
crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30
minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.