Stove-top macaroni and cheese with ham

1 lb elbow macaroni
1/2 C sour cream
1 1/2 C milk
3 C shredded cheese, mix and match
2 t dijon mustard
1/2 t black pepper
1/4 t salt
1/8 t nutmeg
1 C diced ham

optional: dry bread crumbs and grated parmesan, about 2T each

Cook pasta in salted water according to package directions. Drain and transfer to large bowl. While still hot, stir in sour cream and set aside. I would wait about 1 minute after it's in the bowl.

Scald milk by heating over medium heat until tiny bubbles just appear around the edges, about 3 minutes. Reduce the heat to low and add the cheese, mustard, pepper, salt, and nutmeg and simmer until the cheeses melt, stirring gently and constantly. Fold the cheese mixture into the pasta, along with the ham, and transfer to a serving dish.

Optional: combine bread crumbs and parmesan, then add to a dry skillet and set over medium heat. Cook 1 to 2 minutes until both are golden brown. Sprinkle evenly over macaroni and serve.

Also optional: I browned the cubed ham before adding to macaroni because it tastes better that way.