Macaroni and Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all purpose flour

4 cups milk

1/8 tsp cayenne pepper (optional)

1 1/4 cups (5 oz.)shredded yellow Cheddar cheese

1 1/4 cups (5 oz.)shredded white Cheddar cheese

course salt and ground pepper

8 oz. ham diced into 1/2 inch pieces

2 slices white sandwich bread (I used wheat)

1. Preheat the oven to 375 degrees. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5 quart heavy pot, melt butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Whisk in the flour to coat the onion. Ina slow, steady stream, whisk in the milk until there are no lumps.

2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9×13 inch baking dish or individual dishes (see below). Set aside.

4. In a food processor, pulse the bread until large crumbs form. Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt. top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.