Ingredients
1 package (8 ounces) elbow macaroni6 tablespoons butter, divided1/4 cup all-purpose flour1/2 teaspoon saltDash pepper2 cups whole milk2 cups shredded sharp cheddar cheese2 cups cubed fully cooked ham1 can (4 ounces) mushroom stems and pieces, drained1 jar (2 ounces) diced pimientos, drained1/2 cup crushed butter-flavored crackers (about 11 crackers)Minced fresh parsley, optional
Preparation
Cook the macaroni according to package directions. Meanwhile in large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham, mushrooms and pimientos. Drain macaroni; stir into ham mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish. Sprinkle with cracker crumbs; dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly. Sprinkle with parsley if desired.
