Macaroni ham and cheese

2-3 cups elbow noodles(really you can use any noodle you want) half wheat, cooked to slightly before al dente
3 Tbsp. butter
3 Tbsp. flour
1 c. chicken stock
2 c. whole milk or half and half
1/2 tsp. ground mustard
a pinch of nutmeg
salt and pepper to taste
a couple shots of hot sauce or a pinch of cayenne pepper
3 c. sharp cheddar
leftover ham or deli ham cut into small pieces

Cook noodles to slightly before al dente. In a large skillet melt butter. Add flour and whisk together to make roux. After about 30 seconds add chicken stock and stir well. Slowly add the milk or half and half and continue stirring. Add all the seasonings. Continue to stir until thickened. Remove from heat and add cheese. Stir until melted. Add the ham. When noodles are ready, drain, add to the skillet. Place the skillet back over the heat and simmer until the noodles have reached your desired tenderness. Enjoy the creamy comfort food.