8 ounces cream cheese
1/2 teaspoon garlic salt
1 cup milk
1/2 cup Parmesan cheese, shredded
4 ounces elbow macaroni, cooked drain rinsed
3/4 pound ham, diced
1/2 cup celery, sliced
1/4 cup green pepper, finely chopped
salt and pepper, to taste
Put cream cheese into a heavy saucepan over low heat and soften with a spoon. Add garlic salt and then milk gradually, stirring constantly. Continue to stir and heat thoroughly. Remove from heat. Mix in Parmesan cheese and add to a large bowl with the hot macaroni, ham, celery and green pepper. Turn into a greased 1-1/2 quart casserole. Generously sprinkle top with Parmesan cheese. Bake for 25 minutes in 350ºF oven.
