2 cups uncooked elbow macaroni
4 tablespoons butter, cubed
1/4 cup all-purpose flour
2 cups milk
4 teaspoons chicken bouillon granules.
1/4 teaspoon pepper
2 cups (8 ounces) shredded Mild Cheddar cheese, divided
1 1/2 cups cubed fully cooked ham
1/4 cup (3/4) ounce) grated Parmesan cheese
Fresh minced parsley, optional
Heat oven to 350°F.
Cook macaroni according to package directions until al dente; drain.
Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat.
Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.