Ingredients
- 1 freezer bag (jumbo)
- 600 ml sauce prepared as directed (white)
- 325 gr ham (cubes)
- 100 gr macaroni elbow
- 80 gr cheddar cheese (shredded)
- 2 ml dry mustard
Stir dry mustard into white sauce; add 1.75 cup grated cheese and stir until m elted (reserve quarter cup cheese for topping). Cook elbow macaroni for six minutes ; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2 litre 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.
busted by sooz
