Baked Macaroni and Cheese

Baked Macaroni and Cheese

¼ cup butter

2 ½ cup dried elbow macaroni (8 oz.)

1 cup cubed cooked ham (optional)

2 cups shredded cheese (they suggest sharp cheddar or cubed American, but I’d say use what you like)

3 T flour

½ t salt

1/8 t pepper

¼ t garlic powder

¼ t onion powder

3 cups milk (I used 2 cups milk and one cup ½ and ½)

Melt the butter in a large saucepan.  Pour 2 T butter into a large casserole dish (I used a 9x13 pan).  Add the dried macaroni and stir well to coat it with butter.  Add the ham, if you like.  Stir in the cheese.

Sauce:  stir flour, salt, and pepper into the remaining butter in the saucepan (that’s called a “roux”).  Add the milk (if you add the first cup and mix it all up well, it’s easier.  THEN add the rest of the milk).  Cook and stir over medium heat until thickened and bubbly (mine didn’t seem to “thicken” much, but it was fine).  Cook for one minute more.

Pour sauce over the macaroni in the 9x13 pan.

Bake, covered, at 325 for 1 hour or until macaroni is tender and coated with sauce.  Stir, let stand 10 minutes before serving.

Notes:  I didn’t cover it – I SWEAR it said UNcovered the first time I read it!  I didn’t stir it, either.  We just cut it like lasagna and ate it.  Eric LOVED it!!!  I used Colby-jack cheese, his favorite, and he hugged me and told me we HAVE to make it again – SOON!