Macaroni-and-Cheese with Ham and Shrimp
1 small onion, 1 clove garlic, 1 or 2slices of ham, 8-12 ounces cooked or raw shrimp, 2 tablespoonsunsalted butter, 2 or 3 tablespoons flour, 1-1/2 cups milk, 1-1/2cups shredded cheddar cheese, 1/4 cup grated Parmesan cheese, saltand pepper, breadcrumbs, 8 ounces macaroni
Peel and dice the onion; peel and mincethe garlic; dice the ham; peel and de-vein the shrimp. Heat thebutter over medium heat in a large skillet then stir in the onion,garlic, and ham. Cook these ingredients until the onions aretranslucent but not browned then stir in the flour. Cook the flourfor a few minutes over medium heat, stirring almost constantly. Whiskin the milk, making sure there are no lumps. Bring the milk to aboil—it will thicken—then lower it to a simmer. Cook the saucefor about 5 minutes then stir in the cheddar and Parmesan cheese.Season the sauce with salt and pepper. Once the cheese has meltedinto the sauce, stir in the shrimp and remove the pan from the heat.Boil the pasta, drain it thoroughly, and then add it to the sauce.Stir the pasta, making sure the ingredients are evenly distributed.Lightly butter a casserole dish or oven-proof skillet that is justbig enough to hold everything. Transfer the macaroni to the dish orskillet and dust its surface with breadcrumbs. Place the pan in apreheated 375 degree oven and bake it for about 25 minutes, or untilit is bubbling and the surface has begun to brown. Serve four.