Allie's Delicious Macaroni and Cheese1 (8 ounce) package elbow macaroni5 tablespoons butter 5 tablespoons all-purpose flour 1 quart warm milk (110 degrees F/45 degrees C) salt and pepper to taste 1 pinch cayenne pepper 1/4 cup finely chopped onion 1/4 pound cubed ham 5 ounces cubed Cheddar cheese 5 ounces mozzarella cheese, cubed 5 ounces Monterey Jack cheese, cubed 1 tsp Worcestershire 1 tsp Mustard powder 1/2 tsp celery salt paprika to taste Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In medium saucepan, melt butter with onion and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens. Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Add Worcestershire, mustard and celery salt. Pour into baking dish. Use paprika to make a decorative pattern on top. To Freeze: Freeze in freezer safe container To Reheat: Defrost. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving. |