1pound(s) elbow pasta
1small onion, chopped
1/4 cup(s) all-purpose flour (spooned and leveled)
teaspoon(s) cayenne pepper (optional)
1 1/4cup(s) (5 ounces) shredded yellow cheddar cheese
1 1/4cup(s) (5 ounces) shredded white cheddar cheese
8ounce(s) ham, diced into 1/2-inch pieces
2slice(s) white sandwich bread
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden