| 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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