"This starts out as a pretty basic macaroni and cheese dish, but I add some frozen baby green peas, and bake it in a ham cup. My granddaughter gets her mac ‘n’ cheese, along with a green veggie and some meat in a little serving that doesn’t overwhelm her, visually. I think they’re kind of cute, myself!"
In a large saucepan, bring salted water to boil, and add macaroni. Boil for 5 minutes and then add frozen peas. Continue cooking for an additional 4 minutes. Remove from heat, drain, and set aside.
While pasta is cooking, spray each cup of a 12 cup muffin pan with no-stick cooking spray. Line each cup with 1 slice of deli ham, making folds where necessary to make the ham fit into the muffin cups. Set aside.
In a non-stick skillet, melt butter over medium heat. Add onion and cook until the onion begins to turn clear.
Stir in flour and continue cooking for another minute or two, stirring constantly, making sure all the flour comes in contact with the butter.
Remove the pan from heat and add about 1/4 cup of milk. Stir until the milk and flour are evenly distributed and there are no lumps of flour. Add the remaining milk and return the pan to the heat. Stir continuously, about 10 minutes, until the combined ingredients come to a boil and you can begin to see the bottom of the pan as you stir.
Turn off the burner and remove the pan from heat. Stir in salt and pepper, and add the Swiss, cheddar and mozzarella cheeses, stirring until they are melted. Add reserved macaroni and peas, stirring until all the macaroni is covered in the cheese sauce.
Fill reserved ham "cups" with the macaroni, pea and cheese mixture.
Combine bread crumbs and Parmesan cheese, and sprinkle on the top of each muffin cup.
Place in preheated oven and bake for 20 minutes, or until the topping is golden brown.