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In 3 quart saucepan melt 2 tablespoons margarine on low heat. Stir in next 6 ingredients until well blended. Remove from heat. Gradually stir in milk until smooth, stirring constantly. Cook over medium heat about 10 minutes or until thickened. In 2 quart casserole arrange alternate layers of macaroni, ham and sauce. Top with cheese. Dot with remaining margarine. Bake in 375 F. oven 20 to 25 minutes or until bubbly.
Leftover Macaroni and Ham Casserole
4 tbsp. margarine
1/4 c. minced onion
3 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
3 c. milk
8 oz. macaroni, cooked and drained
1-1/2 c. diced cooked ham
1/2 c. shredded Cheddar cheese
In 3 quart saucepan melt 2 tablespoons margarine on low heat. Stir in next 6 ingredients until well blended. Remove from heat. Gradually stir in milk until smooth, stirring constantly. Cook over medium heat about 10 minutes or until thickened. In 2 quart casserole arrange alternate layers of macaroni, ham and sauce. Top with cheese. Dot with remaining margarine. Bake in 375 F. oven 20 to 25 minutes or until bubbly.
