1 15oz can peaches, drained (reserve liquid) and cut in to chunks

2 C diced ham

3 C (uncooked) Elbow macaroni

1 onion, diced

1/2 C milk or half and half

4 oz Gorgonzola crumbles

6 T Butter

1 t Salt

1/2 t Black pepper

1/2 t Red pepper flakes

1 T Onion powder

1 T Garlic powder

1 T MSG (optional)

Cook macaroni according to package directions in seasoned water. Reserve 1 cup pasta water when draining. Rinse briefly to stop cooking process and set aside in a large bowl.

Sauté onions in 3T butter until soft and beginning to caramelize. Add ham and cook until beginning to brown. Remove from pan, adding to the macaroni along with the drained peaches, gently stirring to combine.

Pour reserved macaroni liquid and peach liquid in to sauce pan, on medium heat. Using a large spoon, scrape any fond from the bottom of the pan. Bring to a boil and reduce by 1/2. Remove from heat and add seasoning and combine. Let liquid cool slightly, stir in milk or half and half remaining butter, whisking to emulsify butter into mixture. Add sauce to macaroni, stirring gently to combine.

Just before serving, stir in gorgonzola cheese.