2 cups, diced Jambon de Paris
1 tbsp (more to taste)Moutarde de Dijon
3 cups dry macaroni noodles
1/4 cup (half stick) butter
1/4 cup flour
28 oz (3 and 1/2 cups) chicken broth
3 cups half and half
1 Lb (about 5 cups) cheddar cheese, shredded
salt and pepper to taste
Frozen peas (optional)
In a medium pot, cook the macaroni according to package directions.
Meanwhile, in a large soup pot melt the butter over medium heat.
When it is hot, add the flour and mustard. Use a whisk stir it up.
Slowly whisk in the chicken broth and half and half. Turn the heat up to medium-high, and stir constantly until the mixture comes to a low boil, about 5 minutes.
Immediately reduce the heat to low and stir in the shredded cheese.
Drain the pasta as soon as they are al dente.
Stir in the macaroni and ham. Frozen peas are a perfect addition (just add them with the macaroni and heat on low until thawed).
Keep the burner on low until it is as warm as you like.
Salt and pepper to taste.
This is great served with a big salad
Credit: The Food Charlatan Blog