Baked Macaroni and Cheese With Ham

Ingredients

• 1/2 teaspoon dry mustard
• 6 ounces cheddar cheese, shredded
• 8 ounces elbow macaroni
• 1 1/2 cups ham, cubed
• 1 ziploc bag, jumbo

White Sauce (use 2 1/2 cups)

• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 2 tablespoons butter

Directions

1. 1

   White sauce:.

2. 2

   In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

3. 3

   Stir dry mustard into white sauce; add 1 3/4 cups grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

4. 4

   To freeze:.

5. 5

   Cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.

6. 6

   To prepare:.

7. 7

   Place frozen casserole (covered with aluminum foil) in preheated 375ºF oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.