1 container (8 oz.) garden vegetable or regular cream cheese spread
1 cup fat-free milk
1-1/2 cups shredded Cheddar cheese (about 6 oz.)
4 cups cooked elbow macaroni (about 2 cups uncooked)
8 ounces diced ham (about 1-1/4 cups)
1 can (15 oz.) Green Giant® Sweet Peas, drained
1/4 cup breadcrumbs
2 tablespoons butter, melted
Preheat oven to 400°F. Combine cream cheese and milk in a 3-quart saucepan and cook over medium heat, stirring frequently 5 minutes or until cream cheese is melted. Stir in cheddar cheese until smooth.
Remove from heat and stir in cooked macaroni, ham and peas. Spoon into 1-1/2 quart baking dish. Combine breadcrumbs and butter and evenly sprinkle over macaroni.
Bake 15 minutes or until breadcrumbs are lightly browned and macaroni is heated through.
