Ingredients
- 1 container (32 ounces) chicken broth
- 1 box (1 pound) elbow macaroni
- 2 packages (8 ounces each) shredded cheddar cheese, divided
- 2 cups chopped ham
- 1 cup half and half
- 1 cup frozen peas
- 1 tablespoon brown mustard
- ½ teaspoon ground black pepper
Directions
- Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a medium saucepan over medium-high, bring broth to a boil.
- Add macaroni to broth, stirring frequently, about 15 minutes or until most of the broth is absorbed.
- Reduce heat to low and add 3 cups cheese, ham, half and half, peas, mustard and black pepper. Stir until well blended and creamy.
- Pour into a prepared baking dish. Sprinkle with remaining cheese.
- Cover with foil and bake 25 to 30 minutes or until heated through.
Serves: 6
