1 1/2 cup uncooked elbow macaroni

1 medium onion, chopped

1/4 cup butter

4 cloves garlic, minced

1 sliver fresh ginger, minced (optional)

1/2 teaspoon pepper

1/2 teaspoon salt

1 teaspoon mustard powder

2 cups milk

3/4 pound sharp cheddar cheese, grated

1/4 cup plus 1 tablespoon flour

OPTIONAL: (this is my own addition)

I cup fully cooked smoked ham - add to the cheese sauce after cutting into small chunks

Cook macaroni as directed on package until al dente. Rinse in hot water, drain.

Cook and stir butter, onion, garlic, ginger, salt, mustard, and pepper until onion is tender. Blend in flour slowly, cook over low heat, stirring constantly, until mixture is smooth and bubbly: remove from heat. Stir in milk, return to heat and bring to a boil, stirring constantly. Gently boil, and stir for one minute.

Set aside a large handful of the grated cheese. Stir in remainder of cheese until melted and blended well in the sauce.

Place macaroni in ungreased 1 1/2 quart casserole dish. Stir cheese sauce into macaroni. Sprinkle the reserved cheese over the top. Cook uncovered at 375 degree oven for 30 minutes.