Courtesy of Alice May Macdonald

Ingredients

• ½ lb Short Tubular Macaroni, such as Ziti
• 6 Tbsp Butter
• 2 ½ Cups Milk
• ½ lb Cooked Johnston’s Ham, sliced ¼-inch thick
• 3 Tbsp Flour
• 2 Cups Grated Extra Sharp Cheddar Cheese
• Freshly Ground Black Pepper
• Salt & Paprika

Cooking Directions

1. Bring water to a boil for pasta in kettle. Preheat oven to 350°F. Butter casserole dish.
2. Salt water and add macaroni to rapidly boiling water and cook until slightly tender, 6-7 minutes. Pasta will cook further in the oven, so it should be slightly underdone.
3. In saucepan, heat 4 tablespoons of butter and stir in flour to make a roux. Cook over medium heat for about 3 minutes, stirring until bubbly. Remove pan from heat and vigorously stir in milk to blend well. Return pan to heat and stir and cook until sauce in thickened.
4. Add 3 tablespoons of grated cheese and stir until blended. Add salt and pepper to taste.
5. Cut ham slices into ¼-inch cubes. Drain macaroni. Return macaroni to pot and toss with cream sauce and ham.
6. Arrange layer of macaroni in casserole; cover with generous dusting of paprika and layer of the shredded cheese. Continue layering until all are used, ending with cheese layer, about three layers deep.
7. Dot top with remaining 2 tablespoons of butter. Bake 25-30 minutes, or until bubbling.