Preheat your oven to 350°F (175°C) and prepare a 9x13-inch casserole dish.

Cook the dry elbow macaroni in boiling water until al dente, about 7-8 minutes; drain and return to pot.

Add the chopped leftover ham, cream of mushroom soup, whole milk, cream cheese, half of the shredded cheese, and seasonings to the macaroni. Stir until combined.

Pour the mixture into the greased casserole dish and spread evenly.

Sprinkle the remaining shredded cheese over the top of the casserole.

Bake uncovered for about 30 minutes until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving. Optionally garnish with green onions.