Macaroni and Cheese

1/4 cup (1/2 stick) butter, melted

1/4 cup corn starch or 1/2 cup flour

1 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1/4 tsp. nutmeg

1/2 cup chopped onion (opt.)

5 1/2 cups milk

4 cups grated Cheddar cheese

1 lb. small elbow macaroni or penne, cooked 6 minutes and drained

1 1/2 cups cubed ham or 2 cups lightly steamed broccoli (optional)

1 cup fresh bread crumbs

In large saucepan melt butter over low heat.  Stir in cornstarch or flour and seasonings. Gradually stir in milk until smooth.  Stirring constantly, bring to boil over medium heat.  Boil 1 minute.  Remove from heat.  Stir in 2 cups of the cheese until melted.  Turn macaroni into 9 x 12 cake pan or casserole.  Mix 1 cup cheese with the macaroni.  Add ham or broccoli (optional).   Mix in the cheese sauce.  Mix remaining 1 cup cheese and bread crumbs.  Sprinkle over top of casserole.  Bake at 375 degrees for 30 minutes or until topping is lightly browned.  Makes 12 servings.

Grandchildren may say "But Grandma, I like the other kind of macaroni and cheese, the kind that comes out of a box." Macaroni and Cheese always reminds me of Michael who hates it.  When urged to try a bite as a child, he always managed to gag very convincingly.