Ingredients

• 2 cups uncooked elbow macaroni
• 1/4 cup (half a stick) of butter, cubed
• 1/4 cup all purpose flour
• 2 cups of milk
• 2 chicken bouillon cubes, crushed
• 1/4 tsp black pepper
• 8 oz shredded extra sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 8 oz cubed fully cooked ham

Directions

1. Preheat the oven to 350°F

2. Cook the macaroni al dente according to package directions; drain and set aside. In a large saucepan, melt the butter over low heat. Whisk in the flour until smooth. Whisk in the milk, chicken bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in half of the cheddar cheese plus all Parmesan cheese, ham and macaroni.

3. Transfer the mixture to a greased 2 quart baking dish. Sprinkle with the remaining half of the cheddar cheese. Bake, uncovered, for 20 to 25 minutes or until bubbly. Let stand for 5 minutes before serving.

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