Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until m elted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes ; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casse role dish; stir in ham cubes. Top with reserved grated cheese. To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze. To prepa re: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove al uminum foil. Bake 25 minutes more, or until hot and bubbly.
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