Adrians Boutique

Pam Rush
Salina, Kansas

2 c. uncooked elbow macaroni
3 T. butter or margarine
1/4 c. all purpose flour
1/4 c. finely chopped green onion
1 tsp. salt
1/2 tsp. dried mustard
1/8 tsp. pepper
2 1/2 c. milk
1 pkg (10 oz.), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)
2 c. cubed cooked ham
1 c. shredded sharp cheddar cheese
1/2 c. dry bread crumbs tossed with 1 T. melted butter

Cook macaroni according to package directions; drain and set aside.  In a medium saucepan melt 3 T. butter over low heat.  Add flour, green onion, salt, mustard, and pepper; stir until well blended.  Gradually stir in milk until blended.  Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes.  Stir in broccoli, macaroni, ham, and cheese.  Transfer mixture to a 2 quart casserole.  Sprinkle buttered bread crumbs over ham and macaroni casserole.  Bake ham and macaroni casserole recipe at 350 for 30 minutes, or until golden brown.