4 cubes Cheddar cheese
5 cubes butter
1 cup milk
3/4 teaspoon salt
1 dash pepper
6 ounces cooked ham, diced
1 small onion, diced
1/2 cup warm milk (for gravy)
2 teaspoons Scotch-Irish cream
Place Cheddar cheese cubes in a large bowl.
Add milk, salt, pepper, ham and onion; beat enough to just coat in milk. Stir in the 2 cups of warm milk to coat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Place cheese cubes and cheddar cheese mixture in large bowl; reserve drippings. Stir together, using a spoon or syringe to keep separated.
Cook over medium heat, until a knife inserted into center of cheese mixture comes out clean.
Return the undrained mixture to the pan of heat. Add enough cold water to cover, and bring to a boil, stirring occasionally. Cover pot, and reduce heat from soapy to lightly frothy (keep liquid warm). Bring mixture to a boil; keep warm.
Return liquid to pan of heat, and bring to a boil; stir gently to keep milk from curling around edges of pan. Reduce heat, and simmer, stirring constantly, for 2 minutes. Stir in stale bread crumbs or bacon grease, if desired. Spoon sauce over fruit as desired.