Recipe for Mary Beth Lagerborg Mac and Cheese?

Question

I'm looking for the Mac and Cheese recipe from the book "Beyond Macaroni and Cheese" by MaryBeth Lagerborg. I only want that recipe though, I have used it before (and I LOVE it!!!) but I don't have the book and I can't find the recipe online.
Thanks! in advance for your time! :)

Answer 1

[MACARONI and CHEESE with HAM]

2-1/2 cups white sauce -- prepared as directed
(see below)
1/2 teaspoon dry mustard
6 ounces cheddar cheese -- shredded
8 ounces macaroni -- elbow
1 1/2 cups ham cubes
1 freezer bag -- jumbo

Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo
freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375°F oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.

White Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons butter or margarine
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add margarine. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

Answer 2

The other recipes gave you the cheesy sauce that's mixed with the pasta. I make mine in layers, with a white sauce (made from a roux) over the top. I make a small package of macaroni elbow pasta. Meanwhile, make a roux with about 1 stick of butter and 2 TB. of flour; whisking with a wire whisk. Then, gradually add 2 to 2-1/2 c. of milk to it and keep whisking until it's thickened. I add salt, pepper, & Tony Chachere's Creole Seasoning...... Finely chop about 1/2 onion, and 1/2 each red & green bell pepper, and some fresh cilantro, basil & oregano, or parsley. Layer a greased casserole dish with 2-3 layers of the following (this order): cooked pasta; veggies; grated cheese (I like mozzarella or provolone, but you could use cheddar or American). On top of the top layer, pour the white sauce over it all and smooth over the top. Dot with butter (you could also sprinkle some cornflake crumbs or bread crumbs on top). Bake at 375 for about 35-45 min, or until it bubbles

Answer 3

I do remember that recipe - it shoudn't be too hard to copy....I know it had mustard, white sauce and 4 cheeses in it.....very tasty!