(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
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!!