Sunday, May 15, 2005

Broccoli, Ham, Mac and Cheese Soup

Broccoli, Ham, Mac and Cheese Soup

4 ounces dry medium pasta shells
1 1/2 cups chopped broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 3/4 cups chicken broth
1 cup half-and-half
1/2 cup milk
8 ounces (about 2 cups) shredded sharp white cheddar
1 cup diced ham
salt and fresh ground black pepper

In a large pot of boiling salted water, add pasta and cook according to package directions. Cook pasta according to package directions. A minute or two before the pasta is done, add broccoli - drain well when done and set aside.

Meanwhile, in a medium saucepan, heat butter over medium. Whisk in flour and mustard - cook, whisking, for 1 minute. Gradually whisk in broth, half-and-half and milk. Cook, stirring constantly, over medium-high until the mixture comes to a boil. Reduce heat to low.

Gradually stir in cheese until melted and smooth. Stir in ham, cooked macaroni and pasta - cook, stirring, until thoroughly heated through, about 2 to 3 minutes. Season with salt and pepper to taste.

Makes about 4 to 6 servings.

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