7-8 oz Elbow macaroni (about 2 c)
2 c Medium white sauce
2 c Shredded process sharp American cheese (8 oz) I use Cheddar
2 c Cubed cooked ham
1 can (3 oz) Sliced mushrooms, drained
2 tsp Chopped pimiento
ΒΌ c Broken cashews
Snipped parsley
Cook macaroni as directed. While macaroni cooks, prepare medium white sauce (2 Tbls butter, 2 Tbls flour, 1 c milk). Stir cheese into hot sauce until melted.
Return drained macaroni to kettle. Stir in ham, mushrooms, pimiento, and cheese sauce; heat through. To serve, sprinkle with cashews. Garnish with snipped parsley.
This is a good, basic, macaroni and cheese recipe that the kids liked. I usually omitted the ham, pimiento, mushrooms, and cashews. Both kids disliked both cheese and macaroni, but loved this casserole, so I added green beans and called it Green Bean Hotdish.