• Do not be tempted to use self-raising flour. It works best with all-purpose plain flour. 
• Whole wheat flour is flour that is made by grinding the entire wheat kernel, including the bran, germ, and endosperm, retaining all its natural nutrients. In the U.K. this would be called Whole Meal flour.
• Cornmeal is a coarse flour made by grinding dried maize (corn), used in a variety of dishes worldwide. Do not use self-rising cornmeal. In the U.K. you can use polenta.
• Baking soda is also known as bicarbonate of soda.
• Molasses is a by-product of the sugar refining process. It has a lovely almost smokey flavor. If you cannot get it where you live (U.K.) you can combine equal parts of dark and light treacle to use in it's place.
• By cider vinegar I mean apple cider vinegar.
• I used whole milk.
• I used salted butter.
• If you don't like raisins, feel free to use another dried fruit such as cranberries, blueberries, currants, chopped dates, etc.

1. Preheat the oven to 400*F.200*C/gas mark 6. Have ready a 6-hole muffin top pan that you have buttered really well. (Alternately you can spray it well with non-stick cooking spray.)
2. Whisk all of the dry ingredients together in a bowl. Stir in the raisins. (I use a wire whisk to do this, alternately you can sift the dry ingredients together.  Stir the raisins in with a fork or a spoon.)
3. Whisk all of the wet ingredients together. (Again, I use a wire whisk to do this. You will note that the baking powder immediately begins to react with the vinegar.)
4. Add the wet ingredients to the dry ingredients all at once. Quickly mix together to combine. (It doesn't have to be completely smooth.)
5. Immediately spoon into the prepared muffin top pan, dividing the batter equally amongst the holes. (Work quickly so that you can take full advantage of the reaction between the soda and vinegar.)
6. Bake in the preheated oven for 10 minutes, or until a toothpick inserted in the center comes out clean. (They should also spring back when lightly touched.)
7. Tip out onto a wire rack to cool.
8. To serve, warm lightly in a toaster and pass the butter! (They only take about a minute or so in the toaster.)

• 1 cup (4 ounces/115g) elbow macaroni
• 1 cup (142g) diced cooked ham
• 2 cups (8 1/2 ounces/240g) grated sharp cheddar cheese, divided
• 2 cups (480ml) whole milk
• 1/4 cup (57g) butter
• 1/4 cup (31g) all purpose, plain flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 TBS Dijon honey mustard
• a handful of crispy fried onions (like French's, Durkees)

• I used the macaroni with added fiber, for, well, added fiber. You can use whole wheat macaroni as well. I am not sure about gluten free pasta, but I am sure that would work as well.
• I used part of a cubed ham steak, cutting it into 1/2 inch cubes. You could use leftover cooked ham, or even deli ham. Not a ham lover? Use chicken, pork, turkey, etc. Even tuna would work well.
• I used a white sharp cheddar cheese. I prefer the color of white cheddar to the dyed orange and sharp cheddar/strong cheddar will give you the best flavor.
• I used whole milk as that is all I keep in the house. I am sure it would work just as well with 2%.
• I used salted butter.
• Don't use self-rising flour. Only plain flour works in this.
• I use sea salt and white pepper. White pepper because it won't leave black specks in the sauce. It also has a bit more bite than black pepper.
• Do add the Dijon Honey Mustard. It adds a lovely flavor into the mix!
• The crispy fried onions (called salad onions in the U.K.) add a lovely crunch to the topping.

1. Preheat your oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside. (I used my Our Place Oven/Air Fryer/Wonder Oven to cook this. It helps to keep the kitchen cool and does a great job. That is why I used the pan that I did.)
2. Cook the macaroni according to the package directions, just to al dente. Drain well. Rinse with cold water and drain again. (Rinsing it helps to prevent it from sticking together while it waits for your sauce to be done. Alternately you can make the sauce first and then cook the macaroni.)
3. To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for one minute. (This helps to cook out the flour taste.)
4. Slowly whisk in the milk. Cook, whisking constantly until the mixture bubbles and thickens. It should be smooth and lump-free. (Use medium heat. I use a silicone whisk to do this. It gets into all of the corners of the saucepan.)
5. Whisk in the mustard, salt and pepper, blending in thoroughly. (Again, I use the whisk.)
6. Add 3/4 of the cheese and whisk in until completely melted. Remove from the heat.
7. Stir in the macaroni and the ham. Mix all together well and pour into the prepared baking dish.
8. Mix the remaining cheese and crispy onions together. Sprinkle evenly over top.(You can leave the crispy onions out if you wish but they add a lovely crunch.)
9. Bake in the preheated oven for 20 to 25 minutes until golden brown and bubbly.
10. Let rest for 5 to10 minutes before serving. (This helps everything to settle in nicely.)

Undercook the macaroni slightly

Cook the pasta about one minute less than the package suggests so it stays perfectly tender after baking — it continues cooking in the oven, and this prevents a mushy casserole.

Use good-quality cheddar for the best flavour

Sharp cheddar gives a bold, nostalgic mac-and-cheese taste, while mild cheddar keeps things creamy and mellow. Either works beautifully — just choose a cheese you love.

Leftover holiday ham gives amazing flavour

If you have leftover baked ham, this is the perfect place to use it. Deli ham works too — just dice it into small, even pieces so it distributes well.

Get the cheese sauce silky smooth

Whisk steadily as you add the milk to avoid lumps, and simmer until the sauce thickens. If it’s too thick, add a splash more milk; if too thin, simmer a few minutes longer.

Taste and adjust the seasoning

Once the cheese melts into the sauce, give it a taste and tweak the salt, pepper, or nutmeg to your liking. This ensures the final casserole is perfectly seasoned.

Add a crunchy topping for extra texture

A simple mix of breadcrumbs and melted butter adds a lovely golden crust. Keep an eye on it while baking — tent with foil if it browns too quickly.

Customize with veggies or different cheeses

Broccoli, peas, corn, or even smoked cheeses like Gouda make delicious variations. This casserole is wonderfully flexible, so feel free to play.

Let it cool slightly before serving

Allowing the casserole to rest helps it set up, making it easier to slice and serve neatly.

Store and reheat with care

Leftovers keep well for 3–4 days. Add a splash of milk before reheating to bring back that creamy texture.