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1
Bring a large pot of salted water to a boil and cook noodles according to package directions for al dente.
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2
Preheat oven to 350 degrees F.
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3
While the pasta is cooking, in a large skillet over medium high heat, melt the butter.
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4
Then whisk in the flour and cook for about a minute.
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5
You want to make sure to cook the raw flavor out of the flour.
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6
Add the spices and the Worcestershire sauce and then whisk in the cold milk and chicken broth until the mixture is smooth.
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7
Bring the sauce to a boil, whisking constantly until thickened.
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8
This will take maybe five minutes.
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9
Turn off the heat and whisk in the cheeses.
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10
Drain the noodles and diced ham extremely well and combine with the cheese sauce and diced ham.
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11
It is important for the noodles and ham to be as dry as possible so that the cheese sauce does not separate and become grainy.
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12
I usually pat the ham (and sometimes the noodles too) with a paper towel to remove excess moisture.
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13
Top the mac and cheese with the crushed crackers.
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14
If your skillet is large enough and oven proof you can mix everything together in the one pan and put into a preheated 350 degrees F oven for 20 minutes.
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15
If your skillet is not large enough, transfer to a 9x13 casserole dish to bake.
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16
Remove from the oven and let rest for 5 to 10 minutes before serving.
