• 1 cup (4 ounces/115g) elbow macaroni
• 1 cup (142g) diced cooked ham
• 2 cups (8 1/2 ounces/240g) grated sharp cheddar cheese, divided
• 2 cups (480ml) whole milk
• 1/4 cup (57g) butter
• 1/4 cup (31g) all purpose, plain flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 TBS Dijon honey mustard
• a handful of crispy fried onions (like French's, Durkees)

• I used the macaroni with added fiber, for, well, added fiber. You can use whole wheat macaroni as well. I am not sure about gluten free pasta, but I am sure that would work as well.
• I used part of a cubed ham steak, cutting it into 1/2 inch cubes. You could use leftover cooked ham, or even deli ham. Not a ham lover? Use chicken, pork, turkey, etc. Even tuna would work well.
• I used a white sharp cheddar cheese. I prefer the color of white cheddar to the dyed orange and sharp cheddar/strong cheddar will give you the best flavor.
• I used whole milk as that is all I keep in the house. I am sure it would work just as well with 2%.
• I used salted butter.
• Don't use self-rising flour. Only plain flour works in this.
• I use sea salt and white pepper. White pepper because it won't leave black specks in the sauce. It also has a bit more bite than black pepper.
• Do add the Dijon Honey Mustard. It adds a lovely flavor into the mix!
• The crispy fried onions (called salad onions in the U.K.) add a lovely crunch to the topping.

1. Preheat your oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside. (I used my Our Place Oven/Air Fryer/Wonder Oven to cook this. It helps to keep the kitchen cool and does a great job. That is why I used the pan that I did.)
2. Cook the macaroni according to the package directions, just to al dente. Drain well. Rinse with cold water and drain again. (Rinsing it helps to prevent it from sticking together while it waits for your sauce to be done. Alternately you can make the sauce first and then cook the macaroni.)
3. To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for one minute. (This helps to cook out the flour taste.)
4. Slowly whisk in the milk. Cook, whisking constantly until the mixture bubbles and thickens. It should be smooth and lump-free. (Use medium heat. I use a silicone whisk to do this. It gets into all of the corners of the saucepan.)
5. Whisk in the mustard, salt and pepper, blending in thoroughly. (Again, I use the whisk.)
6. Add 3/4 of the cheese and whisk in until completely melted. Remove from the heat.
7. Stir in the macaroni and the ham. Mix all together well and pour into the prepared baking dish.
8. Mix the remaining cheese and crispy onions together. Sprinkle evenly over top.(You can leave the crispy onions out if you wish but they add a lovely crunch.)
9. Bake in the preheated oven for 20 to 25 minutes until golden brown and bubbly.
10. Let rest for 5 to10 minutes before serving. (This helps everything to settle in nicely.)

Undercook the macaroni slightly

Cook the pasta about one minute less than the package suggests so it stays perfectly tender after baking — it continues cooking in the oven, and this prevents a mushy casserole.

Use good-quality cheddar for the best flavour

Sharp cheddar gives a bold, nostalgic mac-and-cheese taste, while mild cheddar keeps things creamy and mellow. Either works beautifully — just choose a cheese you love.

Leftover holiday ham gives amazing flavour

If you have leftover baked ham, this is the perfect place to use it. Deli ham works too — just dice it into small, even pieces so it distributes well.

Get the cheese sauce silky smooth

Whisk steadily as you add the milk to avoid lumps, and simmer until the sauce thickens. If it’s too thick, add a splash more milk; if too thin, simmer a few minutes longer.

Taste and adjust the seasoning

Once the cheese melts into the sauce, give it a taste and tweak the salt, pepper, or nutmeg to your liking. This ensures the final casserole is perfectly seasoned.

Add a crunchy topping for extra texture

A simple mix of breadcrumbs and melted butter adds a lovely golden crust. Keep an eye on it while baking — tent with foil if it browns too quickly.

Customize with veggies or different cheeses

Broccoli, peas, corn, or even smoked cheeses like Gouda make delicious variations. This casserole is wonderfully flexible, so feel free to play.

Let it cool slightly before serving

Allowing the casserole to rest helps it set up, making it easier to slice and serve neatly.

Store and reheat with care

Leftovers keep well for 3–4 days. Add a splash of milk before reheating to bring back that creamy texture.

• 1/2 of a medium sized head of white cabbage (the hard, firmly packed variety)
• 1 tsp kosher salt
• 3 TBS olive oil
• 1/4 cup (60ml) white wine vinegar
• 2 - 3 TBS granulated sugar
• 1 TBS dried oregano
• 1 tsp dried basil
• 3/4 tsp coarsely ground black pepper
• 2 pinches of crushed red pepper flakes (optional)

• You will only need 1/2 of a medium head of cabbage. Properly wrapped the remaining cabbage should keep well, refrigerated, for several weeks.  Perfect for cooking or using in salads.
• By white cabbage I mean cabbage that is light in color and is firmly packed and heavy for it's size.
• You can also use fine sea salt.
• I used extra virgin olive oil for this.
• The sugar is completely optional. You can also use an equivalent in a 1:1 sugar substitute, honey, or agave syrup if you wish. Leave it out entirely if you don't mind a really tart salad.
• The heat comes from the crushed chili flakes. You can adjust these according to how much heat you want in your salad.

1. Trim and core your cabbage, discarding any damaged outer leaves and the core. (I cut the cabbage in half first, then discard any wilted or damaged outer leaves and using a sharp knife cut a wedge into the core area making it easier to remove and discard. I also trim off the base end.)
2. Cut in half. Wrap one half and refrigerate for another use. Hand shred the remaining half of the cabbage into thin shreds.(You will have 6 to 8 cups of shredded cabbage.) (I use a sharp knife to do this. Its really easy if your knife is quite sharp. Alternately you could use a mandolin.)
3. Place into a bowl and add the salt. Massage the salt into the cabbage until it starts to release it's juices. (I use my hands and get right in there. It's quite a therapeutic exercise.)
4. Set aside for 10 minutes to macerate. (No need to drain or rinse.)
5. Whisk the oil, vinegar, sugar, dried oregano, dried basil, black pepper and red pepper flakes together until the sugar has dissolved. Pour this mixture over the cabbage and toss together to combine well. (Its important that the sugar dissolves completely.)
6. Cover and set aside for at least an hour before serving. Taste and adjust salt and pepper as desired. (It is important that you allow it to sit for the full time in order for the flavors and texture to develop completely.)
7. Serve as a side with your favorite mains. Store any leftovers in the refrigerator for up to a week.