Name: Hammy Mac & Cheese Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 1/2 c diced onion; 2 Tb butter; 2 cloves garlic, minced; 1 1/2 c uncooked elbow macaroni (cook to half the package instruction time); 3 c chicken broth; 2 c half & half; 1 Tb country style Dijon mustard; 4 ounces light cream cheese, room temperature; 1 1/2 – 2 c diced, cooked ham; 10 oz sharp cheddar cheese, shredded; 2 c frozen broccoli florets; 1/16 tsp turmeric; 1/2 tsp black pepper

Ingredients

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1/2 c diced onion
2 Tb butter
2 cloves garlic, minced
1 1/2 c uncooked elbow macaroni (cook to half the package instruction time)
3 c chicken broth
2 c half & half
1 Tb country style Dijon mustard
4 ounces light cream cheese, room temperature
1 1/2 – 2 c diced, cooked ham
10 oz sharp cheddar cheese, shredded
2 c frozen broccoli florets
1/16 tsp turmeric
1/2 tsp black pepper

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Instructions

To begin, cook the diced onion in a Dutch oven with the butter. Cook this over medium low heat until tender. Then add in the minced garlic. Cook for another minute.
While those are cooking, you’ll cook the elbow macaroni. Look at your package’s instructions, and only cook them for half of the time shown. If your cook time is 10 minutes, only cook them for 5. Then drain the noodles and set them aside.
When the onion and garlic have cooked together for a minute, add in the chicken broth, half & half, mustard, cream cheese and ham.
Let those all cook together over medium heat, until the cream cheese is completely melted in. You will need to stir this soup frequently as it cooks. Once the cream cheese is completely melted in, and in the shredded sharp cheddar cheese.
Add in the frozen broccoli florets, your semi-cooked macaroni, the turmeric and black pepper. Let this cook together until the broccoli and noodles are just done, about 4-5 minutes.
Enjoy!