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Ingredients

5 ounces mozzarella cheese, cubed

salt and pepper to taste

5 ounces Monterey Jack cheese, cubed

paprika to taste

5 tablespoons butter

1 quart warm milk (110 degrees F/45 degrees C)

1 (8 ounce) package elbow macaroni

1 pinch cayenne pepper

1/4 pound cubed ham

5 ounces cubed Cheddar cheese

5 tablespoons all-purpose flour

Steps

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.

Step 3

Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.