Macaroni and Cheese With Ham

Macaroni and cheese

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

•  coarse salt
•  ground pepper
• 1  lb elbow macaroni, cooked and drained
• 4  tablespoons butter
• 1  small onion, chopped
• 1⁄4 cup all-purpose flour (spooned and leveled)
• 4  cups milk
• 1⁄8 teaspoon cayenne pepper (optional)
• 1 1⁄4 cups  shredded yellow cheddar cheese
• 1 1⁄4 cups  shredded white cheddar cheese
• 8  ounces ham, diced into 1/2-inch pieces
• 2  slices  white bread

Directions

1. Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining ¼ cup each white and yellow cheddar, and ¼ teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
5. Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.