Last year I lost my oldest sister, Elizabeth. She was ninety-six and healthy and active right up until the end. I took this soup to her a few times and she loved it. But let me add, this is one my grandchildren love as well.
2 cups uncooked small pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
2 cups light cream
1 (14-ounce) can chicken broth
3 cups shredded Cheddar cheese or American cheese
1½ cups cooked ham, finely diced
Cook the pasta according to package directions, drain, and set aside. Melt the butter in a large saucepan, and stir in the flour, salt, black pepper, and dry mustard. Whisk in the light cream and chicken broth, stirring constantly until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Stir in the cheese until melted. Stir in the cooked macaroni and ham. Continue to cook until the mixture is heated through.
Makes 6 servings.