1 pound package COSTA large elbow macaroni

5 tablespoons butter

5 tablespoons all-purpose flour

1 quart warm milk (110 degrees F/45 degrees C)

 salt and pepper to taste

1 pinch cayenne pepper

1/4 pound cubed ham

5 ounces cubed Cheddar cheese

10 ounces mozzarella cheese, cubed

 paprika to taste

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2

In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.

3

Remove pan from heat and stir in cheddar, mozzarella and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.