Instructions:

Preheat oven to 250°. Trim and discard crust from bread then cut bread into 1/4 inch cubes. Line a 10”x15” baking sheet with foil. Place cubes on baking sheet and bake for 10-12 minutes or until dry. Remove from oven and set aside.

Preheat oven to 375°. Spray a 3-quart baking dish with non-stick cooking spray, set aside.

In 2-quart saucepan melt 3 tablespoons butter over medium heat, remove from heat. Stir in flour, 1 1/4 teaspoon salt, white pepper, dry mustard, garlic powder, and onion powder. Return to medium heat stir milk in gradually, bring to boil, stir constantly. Reduce heat, simmer for 1 minute then remove from heat.

In a 4 1/2 quart pot bring 2-quarts of water with 1 1/2 teaspoons salt to a boil. Add pasta and boil for 6 minutes, pasta should be slightly undercooked, pour into colander, drain. Return pasta to cooking pot, add white sauce and stir gently to combine. Add 2 cups shredded Swiss cheese and 1 cup queso blend, stir to combine. Cheese does not need to melt.

In a 2-quart bowl toss together rye cubes, 3 tablespoons melted butter, chopped parsley, and the remainder of the cheeses.

Pour 1/2 of the pasta mixture in the prepared baking dish. Cover pasta with chopped ham. Pour remaining pasta over ham. Cover top of pasta with rye mixture. Bake for 20-25 minutes or until heated through. Remove from oven and allow to stand for 7 minutes before serving.