4 tbsp. butter
2 tbsp. flour
2 1/2 c. milk
1 c. Swiss cheese
6 slices ham
Dijon mustard
18 to 24 asparagus spears, cooked
8 oz. (2 c.) elbow macaroni

Melt butter; blend in flour. Add milk, stirring constantly. When thick, add cheese. Spread each ham slice with mustard. Wrap around 3 to 4 asparagus spears.

Cook macaroni; drain. Turn macaroni into a 2 quart baking dish. Cover with 2 cups cheese sauce. Place ham rolls on top. Pour on remaining sauce.

Bake at 325°F for 25 to 30 minutes.