Tried something new for dinner, and it was a hit.

While grocery shopping this evening, I happened across Vermont extra sharp white cheddar in the cheese cooler. Now, I don't normally by bricks of cheese, since my family tends to opt for easy (shredded), but this just grabbed my attention. And since it was already getting late, and I needed something that would be reasonably easy to make (meaning fairly quick), I decided to make white cheddar macaroni and cheese.

I also happened to have some very nice ham left over from Christmas, and thought that would make a tasty addition.

Here's my recipe:

Baked Macaroni & Vermont White Cheddar Cheese with Ham

1 (16 oz) box of small sea shells pasta
3 cups milk
5 tablespoons butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper, or to taste
16 ounces Vermont Extra Sharp Cheddar, grated (about 4 cups)
2 cups chopped, high quality ham (Dearborn Brand)
1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, cayenne pepper and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly. Stir in chopped ham.

6. Spread one-half of pasta mixture over bottom of prepared baking dish. Scatter one-half of remaining cheese on top. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden and bubbling.