Mac and Cheese Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

Elbow Macaroni

1/4 cup

Butter

1/4 cup

All-Purpose Flour

1 tsp

Dijon Mustard

3 1/2 cups

Chicken Stock

1 1/2 cups

Milk

1 1/2 cups

Whipping Cream

5 cups

Cheddar Cheese , grated

2 cups

Ham , diced

to taste

Salt

to taste

Ground Black Pepper

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) .

Step 6

Serve and enjoy!