3/4 box elbow macaroni
3 tbsp. smart balance butter
3 tbsp. flour
1/2 diced onion
2 cup Sargento low-fat sharp cheddar
5 slices of Velveeta cheese or 1/3 velveeta block
2 cups skim milk
1 tsp ground mustard (dry)
1 tsp black pepper

Topping:

4 tbsp. dry bread crumbs (season to taste)
3 tbsp. smart balance butter
2 tbsp. Kraft low-fat grated Parmesan cheese
1 cup cubed ham (suggest a wedge of any deli ham sliced at #9)

Par-boil pasta (firm but still edible, al denté), drain, toss in cubed ham. Melt 3 tablespoons butter in a 2 quart saucepan on medium heat. Add in dry mustard, pepper and flour. Mix well. Heat for 2 minutes until thickened.

Slowly add milk 1/2 cup at a time until all is added, and mix to boil (bring to high heat if needed). Continue whisking until cream base is reached. Add onion and cheese, whisking until melted. Turn off heat and allow to stand for 1 minute.

Toss pasta/ham into the melted cheese, stirring well until all of the macaroni is coated and cheesy.

Heat oven to 350°F, in 8x8-inch baking dish; fill with pasta.

Breadcrumb Topping:

In a small clean saucepan, melt butter over low heat; add crumbs and mix well. Turn off heat. Crumbs will look moist, but still loose, stir in Parmesan and mix well. Sprinkle on top of casserole evenly.

Bake for 30 minutes at 350°F until golden brown on top and bubbly. Enjoy!

I also love this with French's Fried Onions sprinkled on top as an easy variation to breadcrumbs!

Submitted by: Danielle B