Baked Macaroni and Cheese With Ham

• teaspoon dry mustard1⁄2
• ounces cheddar cheese, shredded↗6
• ounces elbow macaroni↗8
• cups ham, cubed↗1 1⁄2
• ziploc bag, jumbo1
• White Sauce (use 2 1/2 cups)
• tablespoons cornstarch↗2
• teaspoon salt↗1
• teaspoon pepper↗1⁄4
• cups milk↗2
• tablespoons butter↗2

Step-by-step instructions

1. 1

   In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

2. 2

   Stir dry mustard into white sauce; add 1 3/4 cups grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

3. 3

   Cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.

4. 4

   Place frozen casserole (covered with aluminum foil) in preheated 375ºF oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.