| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Meats, Pasta | 6 | Servings | |
INGREDIENTS
| 3 1/2 | oz | Elbow macaroni, 1-cup |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | T | Brown sugar |
| 2 | T | Prepared mustard |
| 14 | t | Salt |
| Dash pepper | ||
| 2 | c | Milk |
| 2 | c | Cubed, fully cooked ham |
| 2 | Apples, peeled & thinly | |
| sliced 2-cups | ||
| 2 | T | Butter or margarine, melted |
INSTRUCTIONS
Cook macaroni in boiling salted water till just tender, 8 to 10 minutes; drain. In large saucepan melt the 1/4 cup butter; blend in flour, brown sugar, mustard, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir in cooked macaroni, ham and apple slices. Turn mixture into a 2-qt casserole. Combine bread crumbs and the 2-tb melted butter; sprinkle over casserole. Bake, uncovered, at 350 for about 35 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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