1 1/4 c. (8 oz.) tubettini, uncooked
2 tbsp. chopped onion
1/4 c. butter
3 tbsp. flour
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
6 c. milk
2 c. (8 oz.) shredded sharp cheese
2 c. (1/2 lb.) cubed, cooked ham
1 3/4 c. (10 oz.) frozen chopped broccoli, cooked and drained

Cook tubettini according to directions; drain. Saute onion in butter in 5 quart saucepan until tender. Blend in flour, mustard, salt, and pepper. Cook, stirring constantly, over medium heat for 1 minute. Gradually add milk; stir until blended. Cook until thickened. DO NOT BOIL. Add cheese, ham, and broccoli. Cook and stir until cheese is melted and broccoli is tender. Stir in tubettini. For a thinner soup, add additional milk. (Tubettini is a small round macaroni.)