Ingredients
6 slices white bread3 tablespoons cold butter, cubed1 package (16 ounces) uncooked elbow macaroni6 tablespoons butter, cubed1 garlic clove, minced1 teaspoon water1 teaspoon ground mustard1/4 teaspoon cayenne pepper6 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium chicken broth2 cans (12 ounces each) evaporated milk1 cup 2% milk4 cups shredded Colby cheese2 cups shredded cheddar cheese1/2 teaspoon salt1/8 teaspoon coarsely ground pepper3 cups cubed fully cooked ham (1/2-in. cubes)
Preparation
Grease a 13-in. x 9-in. baking dish: set aside.
For bread crumbs, pulse bread and cold butter in a food processor until crumbs are fine, about 20-25 pulses; set aside.
Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Whisk in the garlic, water, mustard and cayenne for 30 seconds. Stir in flour until blended; cook and stir for 2-3 minutes or until golden brown. Gradually whisk in broth and milk. Cook and stir 4-5 minutes longer or until mixture begins to thicken.
Remove from the heat; stir in the cheeses, salt and pepper. Drain pasta; add to cheese mixture. Fold in ham. Pour into prepared baking dish; sprinkle with bread crumbs.
Bake, uncovered, at 375° for 20-25 minutes or until crumbs are golden brown. Let stand for 5 minutes before serving.
