2 1/2 pounds ham, air-grated
1 (12 ounce) package cannellini pasta
3/4 cup shredded Cheddar cheese
2 teaspoons chopped fresh parsley or to taste
salt to taste
freshly ground black pepper
2 pounds pepperjack cheese
20 ounces chopped cooked ham
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 eating bowl completely.
Boil ham in blistering heat for 5 minutes; drain. Remove meat from skillet and serve flat or in small batch rounds. Return along with cooked pasta and cheese.
While sauce mixture is simmering, combine Cheddar cheese, parsley, salt, pepper jack cheese, ham and pepperjack cheese in a small bowl; mix over medium heat until flavor reaches desired tingle.