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1
Make sure the oven rack is in the center position and preheat the oven to 350 degrees F.
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2
Bring a large pot of water to a rolling boil over high heat.
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3
Add 1 teaspoon of the salt, the oil, and macaroni, and stir to combine.
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4
Reduce the heat to medium and cook 10 minutes, stirring occasionally with a long-handled fork or spoon to prevent the macaroni from sticking together.
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5
Using oven mitts or pot holders, remove the pot from the stove and drain the macaroni in a colander set in the sink, pouring away from you.
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6
Rinse under cold running water and set aside to drain well.
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7
Grease a 2-quart casserole dish with 1 tablespoon of the butter.
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8
Set aside.
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9
Melt the remaining stick of butter in a heavy saucepan over medium heat.
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10
Add the flour and cook over medium heat, stirring constantly with a wooden spoon, for 3 to 4 minutes.
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11
Do not allow the flour to brown.
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12
Add the ham and cook, stirring, for 2 minutes.
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13
Using the whisk, add the milk and cook, whisking constantly, until the mixture is thick and smooth, about 4 minutes.
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14
Remove from the heat.
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15
Add the remaining 1 teaspoon of salt, the pepper, 2 cups of the cheese, and the peas, and stir well.
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16
In a mixing bowl, combine the remaining 1 cup of cheese with the bread crumbs and Essence.
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17
Add the macaroni to the pot with the milk and cheese.
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18
Stir to combine well, then pour the mixture into the buttered casserole.
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19
Top with the seasoned cheese mixture.
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20
Bake until golden brown and bubbly, about 25 minutes.
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21
Using oven mitts or pot holders, remove the dish from the oven and let it rest for 5 minutes before serving.
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22
Combine all ingredients thoroughly.
