8 oz. macaroni
1/4 c. butter
1/4 c. flour
2 c. milk
1/4 tsp. Tabasco sauce
1 tbsp. Dijon mustard
3 c. (12 oz.) shredded Swiss cheese
1/2 lb. cooked ham, cut into thin, bite-size servings
1 pkg. (10 oz.) frozen spinach, thawed
Salt & pepper

Cook pasta until tender. Set aside. Melt butter in pan until bubbly. Stir in flour. Remove from heat and gradually blend in milk. Increase heat and stir constantly until boiling. Add Tabasco, mustard and cheese. Stir until cheese is melted.

Add pasta and ham to sauce. Mix. Squeeze as much liquid as possible from spinach. Stir into pasta. Spread in shallow 2 quart casserole. (At this point may cover and refrigerate up to a day.)

Bake covered in 350 degree oven for 20 minutes (30 minutes if was refrigerated). Uncover, sprinkle with the remaining 1 cup cheese and continue baking until cheese is melted (about 10 more minutes). Season to taste with salt and pepper.