Ingredients

The following ingredients have 11 Servings
  • 3 cups macaroni noodles (dry)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tablespoon dijon mustard (more to taste)
  • 28 ounces chicken broth (3 and 1/2 cups *)
  • 3 cups half and half
  • 1 pound cheddar cheese (about 5 cups, shredded)
  • 2 cups ham (diced, use leftovers, or buy a ham steak)
  • salt and pepper (to taste)

Instruction

  • 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 don't 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.