Ingredients
2 cups uncooked elbow macaroni1/4 cup butter, cubed1/4 cup all-purpose flour2 cups 2% milk4 teaspoons chicken bouillon granules1/4 teaspoon pepper2 cups shredded cheddar cheese, divided1-1/2 cups cubed fully cooked ham1/4 cup grated Parmesan cheese
Preparation
Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.
