Ham Mac and Cheese Soup

• Meat

  • 2 cups Ham

• Canned Goods

  • 28 oz Chicken broth

• Condiments

  • 1 tbsp Dijon mustard

• Pasta & Grains

  • 3 cups Macaroni noodles, dry

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter
  • 1 lb Cheddar cheese
  • 3 cups Half and half

Found on thefoodcharlatan.com

Ingredients

• 3 cups dry macaroni noodles
• 1/4 cup (half stick) butter
• 1/4 cup flour
• 1 tablespoon dijon mustard (more to taste)
• 28 ounces (3 and 1/2 cups) chicken broth*
• 3 cups half and half
• 1 pound (about 5 cups) cheddar cheese, shredded
• 2 cups diced ham (use leftovers, or buy a ham steak)
• salt and pepper to taste

Directions

• In a medium pot, cook the macaroni according to package directions. Drain as soon as they are al dente. Add a little oil and stir so they dont stick if you are not ready to add them to the soup right away.
• Meanwhile, in a large soup pot melt the butter over medium heat.
• When it is hot, add the flour and mustard. Use a whisk stir it up.
• Slowly whisk in the chicken broth and half and half. Turn the heat up to medium-high, and stir constantly until the mixture comes to a low boil, about 5 minutes.
• Immediately reduce the heat to low and stir in the shredded cheese.
• Stir in the macaroni and ham. Keep the burner on low until it is as warm as you like.
• Salt and pepper to taste.
• This is great served with a big salad and bread. If you want some veggies in your soup, frozen peas make the perfect addition. Just add them with the macaroni and heat on low until thawed.