Chicken Cordon Bleu Creamy Mac & Cheese

4 boneless skinless chicken breasts - seasoned & grilled on BBQ & cut into bite sized chunks or pieces or rotisserie chicken
1 pack Honey Baked Ham slices- diced
16 oz bag of elbow macaroni
2 sticks butter
1 cup flour
2 tsp salt though I usually just sprinkle in the seasonings to taste
1 tsp pepper
4 cups low fat milk
2-1/2 cups shredded sharp cheddar cheese
2 cups shredded Swiss cheese

Cook your chicken- cut & set aside.
Dice your ham- set aside.
Prepare pasta noodles to package directions- cooking al dente so they hold up in the mixing process. Drain & set aside in large covered pot.
Prepare your roux by melting your butter in a medium saucepan over med/high heat. Once it's almost melted quickly whisk in your flour & seasonings.
Keep it moving & wait for it to darken slightly & come to a thick creamy texture.
Whisk in your milk & increase your heat to high to get mixture to thicken- keep whisking.
Stir in your cheeses & heat until all cheese is melted & combined - at least 2-3 minutes.
Pour into your pot of noodles- add chicken & ham- stir well to combine & coat everything with cheese.
ENJOY!!!