Preheat over to 180 degrees Celsius
Spray 12 muffin tins with non-stick spray
Boil macaroni in salted water for 9-12 minutes until tender and then drain
Prepare Bechamel Sauce. Mix a little cold milk (about 30ml) with a tablespoon of corn flour and stir until it forms a smooth paste. Once the paste has formed, gradually mix in a further 300ml of milk.
Melt two tablespoons of Margarine in a saucepan and add the milk/corn flour
mixture. Cook on medium heat for 2-3 minutes, stirring constantly until it starts to
thicken. Stirring also prevents it from sticking to the bottom of the saucepan.
Season to your liking with salt, pepper and nutmeg. Cook for 5 minutes over a low heat, until thickened and smooth.
Once prepared, remove from heat and stir in grated cheese and ham.
Spoon macaroni and cheese mixture evenly into prepared muffin tins.
Bake for 17-20 minutes or until golden brown around the edges. Cool for at least 5 minutes before removing from the muffin tins. Serve with tomato sauce for dipping.
