Grandson Lincoln's favorite!
Makes 10 servings
3 cup dry macaroni noodles
1/4 cup (half stick) butter
1/4 cup flour
1 tbsp dijon mustard
3 1/2 cups chicken broth
3 cups half and half
1 pound cheddar cheese, shredded
2 cups diced ham (leftovers or use a ham steak)
In a medium pot, cook the macaroni according to package directions. Drain as soon as they are al dente.
In the meantime, in a large pot, melt butter over medium heat. When melted, add flour and mustard. Use whisk to stir well. Slowly whisk in broth and half-and-half. Turn up heat to medium-high, and stir constantly until the mixture comes to a low boil, about 5 minutes. Immediately reduce heat to low and stir in the cheese.
Stir in macaroni and ham. Keep the burner on low until it is as warm as you like. Salt and pepper to taste.
