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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Begin the cooking process of the macaroni- according to package directions; Add cubed ham (to warm) during the final minute or so of cooking the macaroni; Drain and set aside. While water is heating and macaroni is cooking, make your White Sauce: Melt butter in a saucepan over medium-low heat; add Flour and Salt, and cook about 1 minute, stirring constantly with a wire whisk until mixture is smooth and bubbly. Stir the Milk into the mixture and bring to a boil. Stirring constantly, boil mixture for 1 minute. Lower heat and cook until thickened, stirring regularly about 4-6 minutes. (Don't forget to add the ham to the macaroni as it is cooking!). Remove White Sauce from heat; Add cheese; stir until melted; Pepper to taste. Combine cheese sauce with the macaroni and ham in a bowl (or the macaroni pot); stir well. Serve with a yummy green vegetable on the side like green beans or asparagus. Enjoy! CHEF'S NOTES: You may use Medium/Mild Cheddar or maybe even PepperJack with this recipe as well; I would add a little"kick" with the milder cheeses by adding a clove of minced garlic, or by using salami pieces instead of ham- Yum!