Mac and Cheese Soup with Ham
4 oz. small pasta (ditalini, elbows, shells, etc.) 1/4 of a box= $0.25
2 tbsp. butter 1/4 of a stick= $0.25
2 tbsp. flour
1 tbsp. Dijon mustard
14 oz. broth of your choice 1/2 a large box= $1.50
1.5 cups half and half 1/3 a quart= $1.00
8 oz. american cheese, diced 8 slices= $1.50
6 oz. cooked ham, diced 1 ham steak= $2.00
Salt and pepper
Cook pasta in a separate pot according to directions. Drain and set aside.
Melt butter in a 3 qt. pot. Stir in flour and mustard.
Add broth and half and half. Stir continuously over medium-high heat until mixture bubbles.
Add cheese, reduce heat to low, and stir until melted.
Add cooked pasta and ham. Stir until heated through.
Salt and pepper to taste.
This was thicker than my usual soups. But Jim and Josh both devoured it and asked for seconds, so it's definitely a hit! I served it with garlic toast (some leftover Italian bread sliced thin and brushed with olive oil then sprinkled with garlic powder.) I'd estimate about 6 servings from this recipe... I may have to fight Josh for the leftovers at lunch tomorrow.