Kathy's Mac N' Chesse

This is known fondly around the Treusch household by many names, "Kathy's Mac N' Cheese," "Mom's Mac N' Cheese," "Nona's-Kath Noodles," and as Ben sometimes refers to it, "Manderoni N' Cheese." My mom's friend Kathy deserves all the credit to this recipe that I grew up loving and am still preparing to this day.

Igreidents:
Serves 4 (usually with some left overs)

• 1 14.5 oz box of noodles (Use any kind you like, I prefer the medium shells, but as pictured above penne works just fine too!)
• 1 container of 8 oz of sour cream
• 1 can of low sodium cream of mushroom soup
• Ham (You can add as much as you like. A lot of the time this is a recipe my mom makes when she has left over ham from an Easter dinner or some sort of occasion. You can also buy precubed ham in the meat section. I think I usually add about a pound to this recipe.)
• Shredded Cheddar Cheese (Again this is an ingredient that I just eyeball as I'm adding it. If you buy the preshredded cheese I would use the whole bag. If you're shredding it yourself, shred enough to cover the noodles once in the pan.

Directions:

1. Preheat the oven to 350 degrees.
2. Cube ham.
3. Shred Cheese
4. Boil pasta according to directions on the box.
5. While the pasta is cooking combine the sour cream and cream of mushroom in a large bowl, add ham and sometimes I add a little cheese (small hand full) to the mixture.
6. Drain pasta and add to the sour cream and cream of mushroom mixture. Stir and evenly coat the noodles.
7. Pour into a 11x13 pan and top with cheese. I like to crack black pepper on top and cover with foil.
8. Bake for 25-30 minutes.