Well, it was a nice Thanksgiving break and now it's Monday, which means, back to the bakery for me, back to the shop for Papa Kringle and back to school for my Little Santa.

Since Monday's always seem to need a nice pick-me-up, I always make something for dinner that night that just oozes comfort and a wonderful feeling of home.

Usually this means that I make some variation of macaroni and cheese.

Mac and cheese with ham is one of my most favorite recipes, and if you are a broccoli fan like me, then add some broccoli to this recipe for a little added nutrition for such a rich treat.

1 pound elbow pasta

3 tbs butter

3 tbs all purpose flour

1 cup chicken stock

1 1/2 cup milk

Salt and pepper to taste

1 cup shredded gruyere

1 cup shredded sharp cheddar

1/2 cup parmesan cheese shredded

2 tbs dijon mustard

1/4 lb ham, deli sliced and finely chopped

Heat a large pot of water and add pasta once bowling. Cook till slightly soft. Heat sauce in separate pot, add butter over medium heat. Add in the flour and cook for about a minute. Add in stock and milk, allow to thicken. Stir in the cheeses. Stir in dijon and ham and remove from heat. Drain pasta and add to sauce.

If you prefer a crunchy top for your mac and cheese, bake at 350 F and add a lil cheese for topping or if preferred bread crumbs.

Enjoy!

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