Baked Macaroni and Cheese

My mom made the most amazing macaroni and cheese.  It's one of those great, timeless recipes that takes you back to a very homey, comforting time in your life.   Heather reminded me of that this week.  I haven't made it for a long time because it's loaded with butter, flour, cheese and pasta (don't even try wheat pasta -- that wouldn't make it with this dish).  

I cut out the ham and the Ritz crackers but sprinkled it with some paprika.  I used Cabot Seriously Sharp Cheddar and added some parmesan cheese to the mix so it's slightly different from Mom's original recipe.

It was beyond amazing and there's even some heading to the fridge.  Thanks, Mom!!!

3 tbsp butter

3 tbsp flour

2  tbsp dijon mustard

3 cups macaroni

1 cup chopped ham

2 ½ cups milk

2 cups shredded sharp cheddar cheese

¼ cup shredded parmesan cheese

¼ cups Ritz crackers, crumbled

Cook the macaroni and set aside.  Melt the butter in a saucepan and add the flour and mustard.  Whisk until blended and then add the milk and heat until slightly thickened.  Add the cheddar and parmesan cheeses and mix until smooth and thick.  Add the ham and macaroni.  Place into a baking dish, sprinkle with cracker crumbs and cook at 375 for approximately 30 minutes.