Serves: 6-8
4 Tbs. butter
1/4 cup all-purpose flour
4 cups milk, preheated
1 tsp. prepared mustard
1 tsp. salt, or to taste
pinch of ground red pepper
1 lb. elbow macaroni
1 lb. sharp Cheddar cheese, shredded (about 4 cups)
2 cups shredded fully cooked smoked ham
buttered bread crumbs (recipe follows)
Melt butter in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes.
Gradually whisk in hot milk until smooth. Cook stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes.
Season with mustard, salt, and red pepper.
Meanwhile, cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain.
Combine the sauce, 3 cups of the cheese, the ham, and the macaroni.
Transfer to a buttered 9x13-inch baking dish. Sprinkle top with remaining 1 cup cheese and then with buttered crumbs.
Bake in a preheated 350-degree oven until browned on top and bubbly, about 45 minutes.
Buttered Bread Crumbs
Yield: 1 cup
3 slices firm white or whole wheat bread
3 Tbs. butter
Tear bread into pieces and make into crumbs in food processor or blender. There should be about 1-1/3 cups. Heat butter in a medium skillet over medium heat. When foam subsides, stir in the crumbs. Saute, stirring, until crumbs are golden and butter has been absorbed, about 4 minutes.