1 pkg. (2 oz.) elbow macaroni (or 2 c.)
3 tbsp. butter
1 tsp. dry mustard
2 c. milk
1 sm. onion, grated
2 tbsp. all-purpose flour
Dash of pepper
8 oz. shredded Cheddar cheese

Cook macaroni according to label directions; drain and keep hot. While macaroni cooks, saute onion until soft in 1 tablespoon butter in a medium skillet. Stir in flour, mustard and pepper; cook stirring constantly just until bubbly. Slowly stir in milk. Continue cooking and stirring until sauce thickens and bubbles 3 minutes. Add half of the cheese to the sauce; stir until cheese is melted.

Combine drained macaroni and ham in a greased shallow 8 cup baking dish. Pour the cheese sauce over and mix in. Top with remaining shredded cheese. Bake in 350 degree oven for 30 minutes or until bubbly. Serves 6.