Macaroni and Ham and Cheese

Macaroni and Ham and Cheese

6 ounces elbow macaroni

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
cayenne, to taste
1 cup milk
6 ounces sharp cheddar cheese, divided
8 ounces ham, diced
24 (about) Ritz crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350 degrees. Lightly grease a 2 quart casserole and set aside.

Cook macaroni according to package directions. Drain well; do not rinse. Return to cooking pot.

Melt the butter over medium heat in a medium saucepan until bubbly. Stir in flour and cook for a minute or two to cook off the rawness of the flour. Add the seasonings and combine well. Slowly stir in the milk; cook, stirring almost constantly until mixture bubbles and thickens. Stir in 3/4 of the cheese and stir till melted.

Stir the ham into the macaroni, then add the cheese sauce and mix well. Pour into prepared casserole and top with the remaining cheese.

Cover and bake for 25 minutes. Combine the crushed crackers with the butter. Uncover and put crackers on top and bake for another 20 minutes.

Makes 6 generous servings