HAM, MAC & CHEESE SOUP | THE FRESH COOKY

Ham, Mac & Cheese Soup | The Fresh Cooky image

Provided by @MakeItYours

Number Of Ingredients 12

1 ½ cups uncooked elbow macaroni shells (small, dry shells) \|may use any smaller pasta shape and/or replace with whole wheat or gluten free shells
2 tablespoons butter, plus a little more for flour
2 tablespoons all-purpose flour or substitute with gluten free flour
1 yellow onion, small diced
1 cup carrots, diced small (optional)
1 ½ teaspoons Dijon mustard
1 quart (32 oz) Chicken broth or stock
1 ½ cups Half & Half
1 lb Whole Milk White American Cheese \| Usually found in the deli section
1 cup ham, diced
1 tsp kosher salt (to taste, start with ½ teaspoon and work up)
1 cup frozen or fresh peas (optional)

Steps:

Cook pasta according to package directions, al dente. Drain and set aside. Meanwhile, melt butter in a large soup pot, sauté onions (and carrots if you'd like) until soft and caramelized, about 5-7 minutes.
If needed, add another tablespoon of butter, melt in pot; stir in flour and mustard, stirring for 1 minutes.
Add broth and half and half, cook over medium heat, stirring constantly until steaming, about 4-5 minutes. If no "chunks" are desired, use immersion blender or place in blender and process in small batches.
Reduce heat to low, stirring in cheese until melted, but do not boil. Stir in cooked macaroni and ham, cooking stirring occasionally for 4-5 minutes or until heated through. Add salt and pepper to taste, I used about 1 tsp salt. If desired, add fresh or frozen peas just before serving for the freshest, brightest tasting peas.

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