My daughter says you can tell a tourist from a local because they all look upwards when they walk
This is certainly true in NYC. I've always assumed it was because of the tall buildings.
@soddingkitten The ham first.
Get a small (3-4 pound) cooked (sometimes labeled "ready to eat") boneless ham, cured or uncured. I prefer the uncured but you have to check the best by date. I don't know how many people you are cooking for but this should be plenty for four people. If you have particularly hungry family members or want ample leftovers for sandwiches go to a 4-5 pound ham.
I make a baste from a cup of orange juice and a half cup of brown sugar, well mixed. You can thicken it with a tablespoon of cornstarch if you like. Put the ham in a baking or casserole dish, pour the baste over it, tent over with aluminum foil and heat for 30 min at 160. Remove, let stand for a bit and slice.
Mac and Cheese
You'll need a two quart casserole dish or larger, buttered.
1 pound elbow macaroni. Cook until tender according to the package directions, drain, and set aside. Don't undercook at this stage, expecting additional cooking as it bakes.
Cheese Sauce:
5 tablespoons butter
4 tablespoons all-purpose flour (whatever you use for baking is fine)
1 teaspoon salt
2 1/2 cups whole milk
3 cups grated sharp cheddar, or cheddar and gruyere, or really any good cheese combination you like. I usually use sharp white cheddar and a mild yellow cheddar in combination.
Melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns a bit brown, about 3 minutes. Slowly whisk in half of the milk, simmer a bit and then whisk in the remaining milk. Continue to cook, stirring constantly, until the sauce thickens. You can add a bit more flour at this stage if it's not thick enough. Add the cheese and stir until it melts. Put the macaroni in your casserole dish, add the cheese sauce and mix thoroughly.
Cover the casserole dish with a top or foil and heat with the ham, about 30 minutes. You can remove the top or foil for the last 10 minutes to brown it. Some people do a buttered bread crumb topping but I never bother. You may also want to use a bit more salt. Taste the sauce after the cheese is melted in and adjust the salt to your liking. Let me know if you have any questions.
@AlexTheLittleCat I have a cactus in my garden and it's always glorious when the flower spikes come out in the spring.