Ingredients
2 tablespoons olive oil
2 tablespoons flour
1 cup non-fat milk
1/2 cup Yogurt, plain, fat free
4 tsp Dijon Mustard
6 oz HoneyBaked Ham, diced
½ cup Parmesan cheese
¾ pound macaroni noodles
½ cup cheddar cheese grated
¼ cup breadcrumbs (from Wheat Simply LIght Pepperidge Farm)
1 tsp nutmeg
1 tsp dried tarragon, crumbled good
Directions
1. WHITE SAUCE:
2. In a saucepan, heat the oil over low heat. Sift in the flour and cook the roux , stirring rapidly until all mixed together.
3. Add the milk in a whisking constantly until the roux is all smoothed out.
4. Whisk in the dijon, Bring the mixture to a boil and simmer for 3 minutes stirring constantly until its nicely thickened. Add more milk until you see a nice smooth consistency to your liking.
5. BREAD CRUMBS:
6. Grate about two slices of bread into crumbs. Remove any big bits and the crust.
7. Mix crumbs well with nutmeg and tarragon
8. Mix in 1/4 cup of grated cheddar for the topping.
9. CASSEROLE:
10. Cook the macaroni according to package instructions and drain well.
11. In a large mixing bowl, combine cheeses, white sauce, diced ham and salt and pepper to taste.
12. Toss noodles with the mix until evenly distributed. Add yogurt and mix to get things nicely creamy.
13. Pour mixture into a greased casserole, top with bread crumbs and bake at 350 for 30 minutes or until nicely bubbly.