Recipe: Macaroni and Ham Casserole (using apples and topped with bread crumbs)

MACARONI AND HAM CASSEROLE

1 cup (about 3 1/2 ounces) uncooked elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 tablespoon prepared yellow or Dijon mustard (or to taste)
2 cups whole milk
1/2 cup shredded cheddar cheese (optional)
Salt and fresh-ground black pepper, to taste
2 cups diced fully cooked ham
2 cups thin-sliced peeled apples
1 1/2 cups fresh bread crumbs*
2 tablespoons butter, melted

Cook the macaroni according to package directions. Drain well and reserve.

Preheat the oven to 350 degrees F.

In a large saucepan, melt 1/4 cup butter over medium heat. Stir in the flour, brown sugar and mustard. Slowly add the milk, stirring or whisking constantly, until the mixture thickens and bubbles.

Stir in the cheese, if using, and add salt and pepper. Stir in the cooked macaroni, ham and apples. Transfer the mixture to a 2-quart casserole.

Combine the bread crumbs and 2 tablespoons melted butter and sprinkle evenly over the top of the casserole.

Bake, uncovered, in the center of the oven about 35 to 40 minutes or until bubbly and the topping is slightly brown.

*In a food processor fitted with the metal blade or blender process or grind about 2 slices bread to make 1 1/2 cups crumbs.

Makes 6 servings
Source: Ft. Lauderdale Sun-Sentinel, October 2, 2008