HOMEMADE MAC AND CHEESE

I made this up one night after remembering how much I loved my mom's homemade mac and cheese with ham. We like to freeze our Easter ham leftovers in small baggies and pull them out for this recipe. It is good without ham too. Be careful to not cook the cheese sauce too long or it will go gritty on you. 

serves 4-6

1/2 lb. elbow macaroni (or rotini, or pasta shells)
1 tablespoon salt
1/4 cup butter
1/4 cup flour
2 cups whole or 2% milk
2-3 cups grated cheddar cheese (medium or sharp)
Pepper to taste
1/8 tsp. ground nutmeg
3/4 cup diced ham (optional)
1/3 cup dried bread crumbs, toasted (optional)

Preheat oven to 350 degrees. Bring 2 quarts of water to a boil and add 1 tablespoon salt. Cook pasta until just shy of al dente (check package for cooking times). 

Melt the butter in a 10-12 inch skillet over medium heat and add flour. Cook for 1-2 minutes then whisk in milk until incorporated and lumps removed. Remove skillet from the heat and add pepper, nutmeg, and cheese. Once the cheese is melted stir in diced ham (if using) until evenly incorporated. Immediately combine cheese sauce with cooked pasta in an oven-proof 8- or 9-inch square dish and sprinkle with bread crumbs, if using. Bake until bubbly, about 15 minutes.