Thursday, December 4, 2008

Calling all you leftovers!

I was trying to figure out ways to use up all these Thanksgiving leftovers, when I came across this blog. There was a recipe for Broccoli, Ham, Mac and Cheese Soup...I know right...YUMMO (as Rachael puts it so well!). I changed a few things in the recipe just so it wasn't AS unhealthy, but the soup turned out delicious! It was so easy to throw together too! My husband loved it as well, which is always a good thing! :o)

Broccoli, Ham, Mac and Cheese Soup
(adapted from Culinary in the Desert)
4 ounces dry medium pasta shells
1 1/2 cup chopped broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 3/4 cups chicken broth
1 1/2 cup skim milk
8 ounces (about 2 cups) shredded sharp white cheddar
1 cup diced ham (I used a little more than 1 cup)
fresh ground black pepper
garlic salt
In a large pot of boiling salted water, add pasta and cook according to package directions. Cook pasta according to package directions. A minute or two before the pasta is done, add broccoli - drain well when done and set aside.
Meanwhile, in a medium saucepan, heat butter over medium. Whisk in flour and mustard - cook, whisking, for 1 minute. Gradually whisk in broth, and milk. Cook, stirring constantly, over medium-high until the mixture comes to a boil. Reduce heat to low.
Gradually stir in cheese until melted and smooth. Stir in ham, cooked macaroni and pasta - cook, stirring, until thoroughly heated through, about 2 to 3 minutes. Season with salt, pepper and garlic salt to taste. I saved some cheese to put on top of the soup along with some fresh cracked pepper. ENJOY!!


  1. Look at you, using your Rachel Ray pans, and your Rachel Ray words! hahaha...

  2. This soup was awesome! I'm waiting to have this one again.


I really enjoy reading all your comments, thanks for stopping by!