Recipe

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• 1 (8 oz) box thin spaghetti
• salt
• 2 tbsp minced onions
• 6 tbsp butter or 6 tbsp margarine
• 6 tbsp all-purpose flour
• 2 cups milk
• 1 cup half-and-half
• 1 cup chicken broth
• 3 cups diced leftover cooked ham
• 1 (10 oz) box frozen peas
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated parmesan cheese

• 1 Cook spaghetti in boiling salted water as directed on label. Drain, rinse and set aside.
• 2 Saute onion lightly in the butter in large saucepan.
• 3 Stir in flour. Off heat, stir in milk, half-and-half and broth.
• 4 Put back over heat. Cook, stirring, until thickened.
• 5 Add ham, peas and spaghetti.
• 6 Add salt and pepper to taste. Turn half the mixture into shallow 2-quart baking dish.
• 7 Sprinkle with half the cheeses.
• 8 Add remaining spaghetti mixture. Sprinkle with remaining cheeses.
• 9 Bake at 350 degrees F for 30 minutes until golden.