Ingredients

• 1/2 lb cheddar cheese, grated (about 2 cups, packed)
• 1 teaspoon cornstarch
• 2 quarts water
• 1 Tbsp salt
• 2 cups uncooked elbow macaroni
• 2 Tbsp unsalted butter
• 2 tablespoons flour
• 1 1/4 cup milk, heated until steamy, but not simmering
• 1/2 teaspoon lemon juice
• 1/4 cup ham, chopped into 1/4 inch cubes
• Freshly grated black pepper
• Cajun seasoning
• Pinch of baking soda

Steps

The short version

1. Barbeque chicken thighs, season with salt, pepper and Cajun seasoning.
2. Heat pot of water for pasta.
3. Mix cheese and cornstarch in a bowl, set aside.
4. Cook pasta.
5. Melt butter in a non-nonstick saucepan, whisk in flour slowly.
6. Slowly dribble in milk, whisk until sauce is thick, avoid clumps.
7. Slowly whisk in cheese.
8. Stir in lemon juice, pepper, Cajun seasoning and cooked macaroni.
9. Serve with chicken thighs.

The long version

1. In 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. Cook the macaroni pasta in boiling water: Heat 2 quarts of water with a tablespoon of salt to a rolling boil in a thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time Directions on the package, minus about 2 minutes. (If your macaroni doesn't come with Directions, start checking at 7 minutes)
3. Cook until al dente—cooked through, but still slightly firm. Drain the pasta.
4. While the macaroni is cooking, prepare the sauce: Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.
5. Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.
6. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice.
7. Mix in a pinch of baking soda to smooth out the sauce and get rid of the gritty flour texture.
8. Mix in cajun seasoning
9. If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.
10. Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper.
11. Serve immediately.