The classic combination of ham and Swiss work well in macaroni and cheese. The Swiss cheese adds a mildly nutty flavor to the cheese sauce and the ham makes for a heartier dish.
Preheat oven to 350°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni and ham; toss gently to coat. Pour into greased 2-quart baking dish. Sprinkle bread crumbs evenly over top.
Bake 30 to 35 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Make Ahead: Prepare mac and cheese a day ahead as directed up to Step 2. Do not sprinkle with bread crumbs. Cover. Refrigerate until ready to bake. Remove from refrigerator. Let stand at room temperature while preheating oven. Remove cover. Sprinkle with bread crumbs. Bake as directed.