Kevin really, really likes his mom’s mac & cheese. I like it, too, but I’m more of a creamy mac & cheese gal. This particular version of mac & cheese has a little bit of a bite to it (from the mustard and the sharp cheddar), but I’m sure that is just exactly what some of you like. This morning on Good Morning, America (which I never watch, I just happened to have the tv on ABC last night when I went to bed) they were having a taste test on four different versions of mac & cheese. The one that sounded the best to me was Carnie Wilson’s “Fall On Your Knees Mac & Cheese.” It has cream cheese. *drool* I should note that she made this recipe before her surgery and before her significant weight loss. I will be making it soon (hey Aaryn, interested?).

Without further ado, I will share Kevin’s Mom’s Mac & Cheese with you. Make it for someone you love.

1/4 cup butter
1/4 cup flour
1 tsp. salt
1 tbl. mustard
2 1/2 cups milk
1 stick of Cracker Barrel Extra Sharp Cheddar
2 cups elbow macaroni
Ham (sliced up; however much you prefer)

Boil macaroni noodles for 5 minutes (no more, no less)

Shred stick of cheese in round 2 quart casserole dish

In saucepan, melt butter. Remove from heat; blend flour, salt and
mustard. Add milk; heat stirring occasionally, until sauce thickens a
little and is smooth. Add shredded cheese, heat until melted, stirring
occasionally. Once cheese is melted completely in sauce, add sliced
ham. Pour boiled macaroni into casserole dish and then add the cheese
sauce. Bake at 375 F for 20 to 25 minutes or until top is golden
brown.