2 c. elbow macaroni, cooked and drained
4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 tsp. salt
1/8 tsp. cayenne
2 c. cooked ham, cut into 1/4 inch cubes
1 3/4 c. grated sharp cheddar cheese
1 tbsp. grated onion
2 tbsp. dry bread crumbs
2 tbsp. melted butter

Melt butter in small saucepan. Add the flour and cook, stirring until the mixture froths and foams. Add the milk all at once and stir until the sauce thickens into a smooth cream. Add salt and cayenne and simmer over very low heat for about 2 minutes.

Pour the sauce into a large mixing bowl and stir in macaroni and ham, 1 1/2 cups of cheese and grated onion. Preheat the oven to 375 degrees.

Lightly butter a 3-quart casserole. Spoon in macaroni mixture and spread the bread crumbs mixed with the remaining cheese and melted butter evenly over the top. Bake in oven for 35-40 minutes, or until the cheese and bread crumb topping is lightly brown. Yields: 6 servings.