Macaroni and Ham Bake

Macaroni and Ham Bake

1 (8 oz) package elbow macaroni
3 cup hot tap water
2 teaspoon salt
¼ cup butter
1/3 cup all purpose flour
1 teaspoon dry mustard
2 cups milk
2 cups shredded Jarlsberg cheese
1 cup diced ham
½ cup thinly sliced green onion
2 tablespoon chopped parsley
2 tablespoon chopped pimento
2 medium tomatoes cut into wedges
1 cup coarsely crumbled crisp bread
2 tablespoons melted butter

Combine macaroni, water, and 1 teaspoon salt in a 2 quart microwave proof casserole dish.  Cover tightly (if using plastic wrap, turn back one corner).  Microwave on high for 10 minutes, stirring once, after 5 minutes.  Drain and return to casserole. 
Melt butter on high for 30 seconds in 1 quart measure.  Blend in flour, mustard, and remaining salt.  Gradually, blend in the milk.  Microwave on high for 5 ½ minutes or until thick, stirring every minute.  Stir in cheese until melted.  Pour over macaroni; add ham, onion, parsley, and pimento.  Stir until blended.  Cover and microwave at medium high for 4 minutes; stir. 
Top with tomatoes.  Cook 3-6 minutes longer, until hot and bubbly.  Blend crisp crumbs with melted butter; top casserole with crumbs.