Baked Mac and Cheese with Ham

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni and cook for 2 minutes less than the package instructions (it will finish cooking in the oven). Drain and set aside.

In a medium saucepan, melt 2 tbsp of butter over medium heat. Add 2 tbsp of flour and whisk continuously for 1-2 minutes to create a roux (it should be light golden in color).

Gradually whisk in 1.5 cups of milk, a little at a time, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Remove from heat and stir in 4 oz of the shredded cheddar cheese and all 2 oz of mozzarella cheese until melted and smooth.

Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp mustard powder, 1/2 tsp salt, and 1/4 tsp black pepper to the cheese sauce and stir to combine.

In a large bowl, combine the cooked macaroni, cheese sauce, and 8 oz of diced ham. Stir until everything is well coated.

Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2 oz of cheddar cheese on top.

In a small bowl, mix 1/3 cup panko breadcrumbs with 2 tbsp grated parmesan cheese and sprinkle evenly over the top of the macaroni.

Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbly.

Allow to cool for 5 minutes before serving to let the sauce set slightly.