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Mac 'n' Cheese Soup with Ham

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"I have made it my life's mission to incorporate mac 'n' cheese into a meal whenever possible. So, I took my favorite dish and turned it into a hearty, family-friendly soup that can be on the weeknight table in less than thirty minutes. Hey, Mom and Dad, since there are no green vegetables in the soup, why not pair this with a crunchy salad loaded with chopped carrots and celery?"

List of Ingredients

â—¦ 1 tablespoon kosher salt
â—¦ 6 ounces (about 1 ½ cups) small pasta shells
â—¦ 1 tablespoon unsalted butter
â—¦ 1 (8-ounce) package ham steak, diced
â—¦ 3 cups low-sodium chicken broth
â—¦ 2 (10 ¾-ounce) cans condensed Cheddar cheese soup
â—¦ 1 (14.5-ounce) can petite diced tomatoes
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 2 cups (8 ounces) shredded sharp Cheddar


Recipe

Bring a large pot of water and the salt to a boil. Add the shells, stir occasionally, and cook until done, 8 to 10 minutes. Drain the shells in a colander, but do not rinse.

In the same pot, melt the butter over medium heat. Add the ham and cook until browned, about 5 minutes, stirring occasionally. Add the broth, condensed soup, tomatoes, and pepper. Cook until heated through, stirring occasionally.

Stir in the cooked shells to heat and the Cheddar to melt.
Ladle the hot soup into bowls.

Makes 6 to 8 servings