3 cups whole-grain elbow macaroni
1 1/2 tsp olive oil
1 1/2 tsp organic unsalted butter
1 small yellow onion, finely sliced
3oz extra-lean uncured roasted ham, finely diced
2oz cremini mushrooms, sliced
1 tbsp brown rice flour
1/4 tsp each sea salt and fresh ground black pepper
1 tbsp Dijon mustard
2 cups 1% milk, divided
1 cup grated reduced-fat Swiss cheese
Fresh micro herbs for garnish, optional

3 cup s whole-grain elbow macaroni 1 1/2 tsp olive oil 1 1/2 tsp organic unsalted butter 1 small yellow onion, finely sliced 3 oz extra-lean uncured roasted ham, finely diced 2 oz cremini mushrooms, sliced 1 tbsp brown rice flour 1/4 tsp each sea salt and fresh ground black pepper 1 tbsp Dijon mustard 2 cup s 1% milk, divided 1 cup grated reduced-fat Swiss cheese

Bring a large pot of water to a boil on hihg. Add macaroni and cook according to package directions. Drain and return macaroni to pot, covering to keep warm.
Meanwhile, in a large saucepan, heat oil and butter on medium-high. Add onion and saute, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add ham and saute,stirring occasionally, for 2 minutes. Add mushrooms and saute until browned, about 4 minutes. Sprinkle with flour, salt and pepper and cook for 1 minute, stirring constantly. Add Dijon and 1 cup milk, sitrring constantly. Gradually add remaining milk, sitrring after each addition. Continue cooking until slightly thickened, 1 to 2 minutes. Remove from heat and add cheese, stirring until completely melted. Add macaroni and stir until well combined. Garnish with herbs (if using) and serve.