Excellent with Liberty Vineyards Traminette or White Side of the Moon wine.

Ingredients

  • 1-1/2 cups uncooked dried elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon Dijon-style mustard
  • 24 oz. chicken broth
  • 2 cups half & half
  • 8 ounces extra sharp Cheddar cheese, grated
  • 4 ounces Gouda cheese, grated
  • 1 cup diced ham (can be omitted, if desired)Salt and pepper, as desired

Steps

  • 1
    Cook pasta according to package directions. Drain; set aside. Melt butter in large saucepan until sizzling; stir in flour and mustard. Add chicken broth and half & half. Cook over medium-high heat, stirring constantly, 4-5 minutes or until mixture comes to a boil. Reduce heat to low; stir in cheeses until melted. Stir in cooked macaroni and ham. Cook 4 to 5 minutes or until heated through. Add salt and pepper to taste.

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