Caldwells Cookbook

8 ounces elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk
8 ounces sharp cheddar cheese, shredded
2 cups fully cooked ham, cubed
1 can (4 ounces) mushroom stems and pieces, drained
13 Ritz crackers, crushed
Parsley flakes, optional

Cook the macaroni. While noodles are cooking melt 4 tablespoons butter in a large saucepan. Stir in the flour, salt and pepper until smooth;; gradually whisk in milk. Bring to a boil; cook and stir for 1 min. or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham and mushrooms. Drain macaroni and stir into the cheese/ham mixture. Transfer to a greased 9 x 9 pan. Sprinkle with cracker crumbs. Bake at 350 for 25-30 min. or until heated through and bubbly. Sprinkle with parsley if desired.

Yield: 4 servings