Quick Stovetop Macaroni and Cheese

Ingredients

• 0.5 pound cheddar cheese packed grated ( 2 cups, )
• 1 teaspoon cornstarch 
• 2 quarts water 
• 1 tablespoon salt 
• 2 cups elbow macaroni uncooked
• 2 tablespoons butter unsalted
• 2 tablespoons flour 
• 1.3 cup milk 
• 0.5 teaspoon juice of lemon 
• 0.3 cup ham chopped
• 3 servings pepper black freshly grated

Equipment

• bowl
• sauce pan
• whisk

Directions

1. a medium sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.
2. the macaroni pasta in boiling water:
3. Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan.
4. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes).
5. Cook until al dente—cooked through, but still slightly firm.
6. Drain the pasta.
7. While the macaroni is cooking, prepare the sauce: Melt 2 Tbsp butter in a large saucepan on medium heat.
8. Whisk in 2 Tbsp flour.
9. Let cook for about a minute.
10. Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.
11. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice.
12. If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.
13. Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix.
14. Sprinkle with some freshly grated black pepper.
15. Serve immediately.