Cajun Mac and Cheese

This is so easy and delicious. The most time-consuming part is chopping the scallions and peppers, but it's worth a bit of chopping. We love this. My version of this recipe is based on one from Food Network Magazine.

12 ounces wagon-wheel pasta

2 tablespoons olive oil

7-8 ounces uncured, cooked ham, cut into small cubes

2 bunches scallions, white and lighter green parts only, sliced

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 tablespoon cajun spice blend

2 tablespoons flour

2 cups whole milk

8 ounces shredded cheddar cheese

Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ham and cook, stirring, about 2 minutes. Stir in the scallions and peppers and cook until vegetables are slightly soft, about 3 minutes. Add the cajun seasoning and flour, stirring for 2 more minutes. Gradually stir in the milk and continue to stir until the sauce is thick and smooth, about 5 minutes more.

Add the pasta, cheese, and about 3/4 cup of the cooking water to the sauce. Reduce the heat to medium-low and cook, tossing to coat the pasta in the sauce and melt the cheese, about a minute or two.

Makes about 4 large servings.