2 c. elbow macaroni
6 tbsp. butter, melted
1/4 c. flour
2 c. milk
1/8 tsp. cayenne pepper
Salt
2 c. cooked, smoked ham, cut into 1/4 inch dice
1 3/4 c. grated Cheddar cheese
1 tbsp. grated onion
2 tbsp. dry bread crumbs

Cook macaroni until tender. Then drain thoroughly. Heat 1/4 cup butter until melted. Add flour and cook, stirring with a wire whisk, until the mixture froths and foams. Add milk and whisk until the sauce thickens and is smooth. Add cayenne and salt to taste, simmer on very low heat for 2 minutes.

Pour sauce into large mixing bowl, and stir in the macaroni, diced ham, 1 1/2 cups of the cheese and the grated onion.

Preheat oven to 375 degrees. Lightly butter a 2 1/2 or 3 quart casserole. Spoon in the macaroni mixture. Mix bread crumbs with the remaining cheese and melted butter and spread the mixture evenly over the top. Bake for 30 to 40 minutes. Serve directly from the casserole.