12 oz penne pasta
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tbsp butter
1 c grated sharp cheddar cheese
1 c grated mozzarella cheese
1 c grated fontina cheese
1 c cubed ham
1/2 c grated parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 9 minutes. Add the peas in the last 2 minutes of cooking. Drain and return to pot. Add butter and stir to coat.
Whisk the eggs, egg white, milk, and 1/2 tsp salt in a bowl.
Add the cheddar, mozzarella, fontina and egg mixture to the pot.
Add the ham.
Place the pot over medium-low heat and cook, stirring constantly, until thickened (about 8-10 min). If needed, add more milk.
Remove from heat and stir in Parmesan.