Ingredients

• 8 ounces bowknot macaroni
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dry mustard
• 3 1/2 cups milk
• 1 1/2 cups shredded sharp Cheddar cheese
• 1/2 cup sliced stuffed olives
• 1 tablespoon instant minced onion
• 1 package (10 ounces) frozen peas, partially thawed
• About 2 cups diced Chicagoland Ham
• Cheese-Crumb Topping

Instructions

1. Cook macaroni according to package directions.
2. Melt butter and stir in next 4 ingredients.
3. Gradually add milk and cook, stirring, until thickened.
4. Then boil about 1 minute.
5. Add next 5 ingredients and mix with macaroni.
6. Put in 3 quart casserole dish and sprinkle with topping.
7. Bake in moderate oven (375°F) 30 minutes, or until bubbly.
Cheese-Crumb Topping:
8. Combine 1/4 cup finely shredded sharp Cheddar cheese, 2 tablespoons fine dry bread crumbs, and 2 tablespoons melted butter or margarine.

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