In a small bowl, mix together mayonnaise and miracle whip. Using a pastry brush, coat roll tops with topping. Remove from heat stir in brown sugar, mustard and Worcestershire sauce. For topping: In a small saucepan, melt the 1/2 cup butter over medium heat.Divide ham and cheese evenly among the roll bottoms (about 1 ounce ham and 1/2 ounce cheese per sandwich). Spread each roll bottom with 1 teaspoon of jam mixture. Lay roll bottoms, cut sides up, in an even layer in prepared pans. In a small bowl combine 1/4 cup melted butter, the flour and the jam, breaking up any large pieces of fruit set aside. Lightly coat two 13x9x2-inch baking pans with nonstick cooking spray set aside.Divide ham and cheese evenly among the roll bottoms (about 1 ounce ham and 1/2 ounce cheese …ĥ/5 (1) Calories 274 per serving Total Time 35 mins Lay roll bottoms, cut sides up, in an even layer in prepared pans.Uncover and continue baking until browned as desired, 3 to 5 minutes more. Bake in the preheated oven until cheese has melted, about 20 minutes.Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes. Spread over the tops using a spatula some of the mixture will pool at the base of the rolls. Pour butter mixture evenly and slowly over the rolls.Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Heat in the microwave until melted, about 1 minute. Place butter in a microwave-safe bowl.Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Layer about half the ham evenly over the bottom slab of rolls.Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan.Line a 9-inch square baking pan with aluminum foil and spray with cooking spray. Preheat the oven to 350 degrees F (175 degrees C).Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.

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