Mac and Cheese with Ham and Peas

Mac and Cheese with Ham and Peas
Serves 6

Salt
1 pound elbow macaroni
2 12-ounce cans reduced-fat evaporated milk
1.3 cup cream or milk
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 Tablespoon cornstarch
1 lbs 50 percent light cheddar cheese , grated
4 oz ham, diced large
1.5 cup frozen peas

Cook the pasta.
Add the evaporated milk, 1 cup of the 2 percent milk, mustard, celery
salt, cayenne, and 1 teaspoon salt to a now-empty saucepan. Bring the
mixture to a boil, then reduce to a simmer. Whisk the cornstarch and
remaining 1/2 cup milk together, then whisk it into the simmering
mixture. Continue to simmer, whisking constantly, until the sauce has
thickened and is smooth, about 2 minutes.
Off the heat, gradually whisk in the cheddar until melted and smooth.
Stir in the ham, peas, and macaroni, and let the macaroni and cheese sit
off the heat until the sauce has thickened slightly, 2 to 5 minutes,
before serving.