Shelly's Recipe

FARMHOUSE SUPPER

Category: Casseroles - Pork

1/2 cup beer
1/4 cup unsalted butter
6 tbsp flour
1 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 cups milk
1 (12 oz) can evaporated milk
1 cup shredded Sharp Cheddar, Gouda and Baby Swiss cheeses
2 tbsp coarse ground mustard
1 lb mostaccioli, cooked, drained
3/4 lb lightly smoked ham, julienned
1 1/2 cups seeded, diced plum tomatoes

Simmer beer in small saucepan three minutes or until reduced by half. Set aside.

Melt butter in large saucepan over low heat. Blend in flour, salt, paprika, black pepper and cayenne pepper. Cook two minutes, stirring constantly. Gradually add milk, evaporated milk and reserved beer. Cook, stirring constantly, until thickened. Remove from heat; add cheeses and mustard, stirring until melted.

In large bowl, combine pasta, ham and tomatoes. Add sauce; mix well. Pour into buttered 3 quart casserole. Bake at 350 for 25 minutes or until heated through. Serves 4