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Ingredients

  • 2 1/2 cups white sauce --prepared as directed

  • 1/2 teaspoon dry mustard

  • 6 ounces cheddar cheese, shredded

  • 8 ounces elbow macaroni

  • 1 1/2 cups ham cubes

Instructions:

  1. Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping).

  2. Cook elbow macaroni for six minutes; drain.

  3. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes.

  4. Top with reserved grated cheese.

To freeze:

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

  2. Freeze.

To cook frozen meal:

  1. Preheat oven to 375 degrees.

  2. Place frozen casserole (covered with aluminum foil)

  3. Bake for 25 minutes

  4. Remove aluminum foil.

  5. Bake 25 minutes more, or until hot and bubbly.

 Recipe By: Cynthia Ewer
 Serving Size: 4