Macaroni and Cheese

• 2 tablespoons butter, plus more for casserole dish
• 2 tablespoons flour
• 2 cups milk
• 1 1/2 cups grated Monterey Jack cheese, plus more for sprinkling
• 3 1/2 cups cooked elbow macaroni
• 1 cup small cubes roasted country ham
• 1 cup canned Italian plum tomatoes, drained
• 3/4 cup coarse bread crumbs (made from stale bread cut in little cubes)
• Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees.
2. Butter a casserole dish.
3. In a saucepan, heat the 2 tablespoons butter until foamy.
4. Sprinkle in flour and whisk until it turns golden, then slowly pour in milk, continuing to whisk.
5. Bring to a simmer and let thicken.
6. Stir in the cheese.
7. It should be a loose sauce.
8. Fold in macaroni, then ham.
9. Add tomatoes by squeezing them into small pieces.
10. Taste and adjust seasoning.
11. If mixture is too thick, add a little milk or drained tomato juice.
12. Pour into the casserole dish.
13. Sprinkle with bread crumbs and then about 1/4 cup cheese.
14. Grind pepper over top.
15. Bake until browned on top, about 25 minutes.

butter, flour, milk, grated monterey, macaroni, country ham, italian plum tomatoes, bread crumbs, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5157 (may not work)