3 c. rigatoni
2 c. diced cooked ham
4 oz. (1 c.) shredded Cheddar cheese
2 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
2 1/2 c. milk
2 oz. (1 1/2 c.) shredded Cheddar cheese
1/2 c. crushed potato chips
Paprika, if desired

Heat oven to 350 degrees. Boil water (2 quart) in a large deep pot with 2 teaspoons salt and 1 tablespoon oil (to prevent boiling over). Add rigatoni noodles, stir to separate. Cook uncovered until water comes to a full rolling boil for 10-11 minutes, stir occasionally. Drain and rinse under hot water.

In a large bowl, combine cooked rigatoni, ham and 1 cup cheese. In a medium saucepan, melt butter; blend in flour, 1/2 teaspoon salt and mustard. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute.

Combine sauce with rigatoni mixture. Turn into 2 quart casserole. Toss 1/2 cup Cheddar cheese with potato chips; sprinkle over top. Sprinkle with paprika, if desired. Bake at 350 degrees for 25-30 minutes. Serves 4.