Cheesy Ham Macaroni

• 1 package (8 ounces) elbow macaroni
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• Dash pepper
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 2 cups cubed fully cooked ham
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 cup crushed butter-flavored crackers (about 11 crackers)
• Minced fresh parsley, optional

1. Cook the macaroni according to package directions. Meanwhile in large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham, mushrooms and pimientos. Drain macaroni; stir into ham mixture.
2. Transfer to a greased shallow 2-1/2-qt. baking dish. Sprinkle with cracker crumbs; dot with remaining butter. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through and bubbly. Sprinkle with parsley if desired.

elbow macaroni, butter, allpurpose, salt, pepper, milk, cheddar cheese, mushroom stems, pimientos, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/cheesy-ham-macaroni/ (may not work)