Creamy Ham and Macaroni

by Connie C.

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated parmesan cheese

Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, parmesan cheese and macaroni.

Transfer to a greased 2 quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.

Yield: six servings