Hammy Mac & Cheese Soup
Servings: 6
Ingredients
- ½ c diced onion
- 2 Tb butter
- 2 cloves garlic minced
- 1½ 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 oz light cream cheese room temperature
- 1½ - 2 c diced cooked ham
- 10 oz sharp cheddar cheese shredded
- 2 c frozen broccoli florets
- 1/16 teaspoon turmeric
- ½ teaspoon black pepper
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, add 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!
Notes
This recipe is a great use of leftover holiday ham.
For the half & half, you can also use 1/2 milk and 1/2 heavy whipping cream - another holiday leftover.
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Nutrition
Serving: 1c | Calories: 544kcal | Carbohydrates: 23g | Protein: 35g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1658mg | Fiber: 3g | Sugar: 8g
