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1
Preheat the oven to 425 degrees.
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2
Bring 3 quarts of water to a boil for cooking the macaroni.
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3
Add salt to taste.
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4
Add the macaroni and cook 10 to 12 minutes, or until tender.
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5
Drain and return to pot.
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6
Meanwhile, cut the ham into 1/2-inch cubes and set aside.
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7
There should be about 2 cups.
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8
Slice the mushrooms.
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9
There should be about 2 cups.
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10
Cut the Cheddar into slices about 1/4 inch thick.
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11
Stack the slices and cut them into 1/4-inch-wide strips.
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12
Cut the strips into 1/4-inch cubes.
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13
There should be about 2 cups.
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14
Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
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15
Cook for about a minute; then add the milk, stirring rapidly with the whisk.
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16
Let simmer about 1 minute and add the nutmeg, Cheddar cheese, and salt and black pepper to taste.
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17
Heat the remaining tablespoon of butter in a skillet and add the onions and mushrooms.
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18
Cook, stirring, until the mushrooms are wilted.
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19
Add the ham and cook, stirring, about 1 minute.
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20
Add the cheese sauce, the cayenne and cream.
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21
Cook, stirring, about 1 minute.
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22
Pour and scrape the mixture into the macaroni and mix well.
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23
Transfer to a buttered 10-cup baking dish.
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24
Sprinkle the top with Parmesan cheese and place in the oven.
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25
Bake 10 minutes.
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26
Turn the broiler to high.
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27
Brown the macaroni and cheese under the broiler until the top is nicely browned, 2 to 3 minutes.
