Mac and Cheese Cakes

Ingredients

• ½ cup butter
• ½ tsp. dry mustard
• 1 qt. warm milk
• 1/2 tsp. salt
• 1lb. 8 oz. (approx. 6 cups) extra sharp Cheddar cheese, shredded
• 4 oz. Chopped Low Fat/Sodium Ham
• 4 Tbsp. Tabasco
• 1 tsp Worcestershire sauce
• 1 lb. cooked elbow macaroni
• 2 whole eggs
• 1 cup fresh bread crumbs
• Clarified butter or vegetable oil

Directions

1. Place butter, salt, mustard and milk in a heavy-bottomed pot. Cook for two minutes, stirring constantly.
2. Add cheese, bring to a simmer, stirring with a whisk until thickened.
3. Add ham, tabasco and Worcestershire, stir.
4. Add macaroni and mix thoroughly. Cool.
5. Add eggs and bread crumbs, mix. Chill in a shallow pan for at least one hour in the refrigerator.
6. Using 1/4 cup measure, scoop out and form into patties. Coat patties with the breadcrumbs.
7. Saute in clarified butter until golden brown.