1960s Mac and Cheese

(by Sue Lange)

1 lb. elbow macaroni

4 T. margarine

1/2 c. flour

3 c. milk

half a brick of Velveeta, cubed

salt, as needed

any amount of leftover ham, cubed

Cook the macaroni according to the box instructions.

Melt margarine in a large pot.

Stir in flour until smooth.

Add milk slowly, stirring to prevent lumps. Cook until thickened.

Add Velveeta, stirring until melted and smooth.

Remove from heat and stir in macaroni and ham.

Dump contents of pot into the green bowl and salt as needed.

(Read Golden Pyrex Moments, the story that accompanies this recipe.)