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Mac 'n Cheese Soup

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Ingredients

  • 3 cups elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 2 tsp yellow mustard
  • 3 cups half-and-half
  • 5 cups shredded Cheddar cheese, divided
  • 2 cups chopped ham (see Note)
  • 1 cup frozen sweet peas, cooked (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Melt butter in a Dutch oven over medium heat. Stir in flour; cook 1 minute, stirring constantly. Gradually whisk in broth. Cook, stirring, 10 minutes or until thickened. Stir in mustard and half-and-half. Cook just until thoroughly heated.
  3. Gradually add 4 cups cheese, stirring until melted. Stir in pasta. Season with salt and pepper to taste.
  4. Spoon into bowls. Top with remaining cheese, ham, and, if desired, peas. Serve hot.



Side Dish Ingredients

  • 3 apples

Side Dish Instructions

  1. Chop apples just before serving.

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