Cooking Instructions
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Step 1
In a pot, cook
Elbow Macaroni (3 cups)
according to package directions. Set aside.
Step 2
In a large pan, add
Ham (2 cups)
. Cook over medium heat until browned. Transfer to a plate and set aside.
Step 3
In a large pan, add
Butter (1/4 cup)
. Once butter is melted, add in
Dijon Mustard (1 tsp)
and
All-Purpose Flour (1/4 cup)
. Whisk together until it becomes a smooth paste.
Step 4
Slowly add in
Chicken Stock (3 1/2 cups)
, whisking as you go. Add in
Milk (1 1/2 cups)
and
Whipping Cream (1 1/2 cups)
. Keep stirring for 5 minutes, or until mixture is just about to boil.
Step 5
Add
Cheddar Cheese (5 cups)
. Stir together. Once the cheese is melted, add cooked macaroni and ham. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
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