Macaroni and Ham

From 1912:

Break a half-pound of macaroni into inch lengths; boil it tender in hot salted water. Make a white sauce of a tablespoon each of butter and flour, and a cupful of milk, put into this the macaroni and a cupful of cold boiled ham chopped fine and seasoned with a pinch of dry mustard and a little red pepper. Add a beaten egg and turn the mixture into a buttered pudding dish. Strew bread crumbs and grated cheese over the top and bake, covered, for half an hour, then uncover and brown.