The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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3 quarts water 1/8 tsp cayenne
1 T salt 2 c cooked ham, cut into ¼-inch dice
2 c elbow macaroni 1¾ c grated sharp Cheddar cheese
4 T butter 1 T grated onion
4 T flour 2 T dry bread crumbs
2 c milk 2 T melted butter
1 tsp salt
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In a 4- to 5-quart pot, bring the water and the salt to a boil over high
heat. Pour the macaroni in slowly so that the water never stops boiling.
Cook briskly, uncovered, for about 20 minutes, or until the macaroni is
tender. Then drain it thoroughly in a colander.Melt the butter over moderate heat in a small saucepan. Add the flour and cook, stirring until the mixture froths and foams. Add the milk all at once and stir with a wire whisk until the sauce thickens into a smooth cream. Add the salt and cayenne, and simmer over very low heat for about 2 minutes. Pour the sauce into a large mixing bowl, and stir in the macaroni, diced ham, 1½ c of the cheese and the grated onion. Taste for seasoning.
Preheat the oven to 375°. Lightly butter a 2½- or 3-quart casserole. Spoon in the macaroni mixture and spread the bread crumbs, mixed with the remaining cheese and melted butter, evenly over the top. Bake in the middle of the oven for 30 to 40 minutes, or until the cheese and bread crumb topping is lightly brown. Serve directly from the casserole. Serves 4 to 6.
