- 8 Ounces elbow macaroni
- 3 Tablespoons butter
- 2 Tablespoons flour
- 1 Tablespoon ground mustard
- 2 Teaspoons rubbed sage
- 1 Teaspoon ground black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon sea salt
- 2 Cups milk
- 3 Cups Swiss cheese, shredded
- 2 Cups cooked ham
- 1/4 Cup plain bread crumbs
Preheat oven to 350°F.
Cook macaroni in large saucepan as directed on package for al dente pasta.
Rinse under cold water; drain well.
Melt butter in same saucepan on medium heat.
Sprinkle with flour and seasonings.
Cook and stir 1 minute or until well blended.
Gradually stir in milk until smooth.
Stirring constantly, cook 3 minutes or until sauce starts to thicken.
Stir in cheese until melted and smooth.
Remove from heat.
Add macaroni and ham; toss gently to coat.
Pour into greased 2-quart baking dish.
Sprinkle bread crumbs evenly over top.
Bake 30 to 35 minutes or until bubbly and golden brown on top.
Let stand 5 minutes before serving.