Name: Creamy Ham Mac and Cheese Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups uncooked elbow macaroni shells (small, dry shells; may use any smaller pasta shape and/or replace with whole wheat or gluten free shells); 1 cup carrots, diced small (optional); 1 cup peas (optional, frozen or fresh); 2 tablespoons butter, plus a little more for flour; 2 tablespoons all-purpose flour or gluten free flour; 1 small yellow onion, diced or grated; 1 ½ teaspoons Dijon mustard; 1 quart chicken broth or stock; 1 ½ cups half and half; 1 lb whole milk white American cheese, shredded or diced (usually found in the deli section); 1 cup ham, diced (leftover or other smoked meats); 1 teaspoon kosher salt (to taste, start with ½ teaspoon and work up); Black pepper to taste (optional)

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If you’re craving something cozy, comforting, and downright irresistible, this Creamy Ham Mac and Cheese Soup Recipe is going to be your new go-to. It’s got everything you want in a bowl—creamy, cheesy goodness with tender elbow macaroni and perfectly balanced ham that adds just the right punch. I love how this recipe feels like a hug on a chilly day but is easy enough to whip up on a busy weeknight when time’s tight.

What makes this Creamy Ham Mac and Cheese Soup Recipe extra special is the way the cheese blends so smoothly with the broth and half and half, creating a luscious base that’s more like a rich sauce. Throw in those little pops of veggies and salty ham, and you’ve got a meal that satisfies young and old alike—you’ll definitely want to keep these ingredients on hand for quick lunches or dinner seconds.

Ingredients You’ll Need

Each ingredient in this soup plays its part in layering flavor and texture perfectly. Choosing good-quality cheese and fresh broth can make a noticeable difference, so don’t skimp there—you’re aiming for that silky, creamy finish that hugs every bit of pasta.

Elbow macaroni shells: Small shells soak up all the creamy cheese and broth; you can use whole wheat or gluten free if you prefer.
Carrots, diced: Adds a subtle sweetness and a bit of bite; optional but I love the color and texture contrast.
Peas: Frozen or fresh peas bring bursts of freshness and a pop of green, balancing the creaminess.
Butter: Used both for sautéing the onion and creating the roux with flour—a key step for thickening.
All-purpose flour: Thickens the soup; can swap for gluten free flour if needed.
Yellow onion: Adds aromatic depth; grating the onion helps it melt right into the soup.
Dijon mustard: A little zing that sharpens the overall flavor without overpowering the cheese.
Chicken broth or stock: The warm, savory base that brings everything together.
Half and half: Makes the soup luxuriously creamy—don’t substitute with milk or you’ll lose richness.
White American cheese: The star ingredient providing meltiness and mild cheesy flavor, usually found in deli cheese sections.
Ham, diced: Leftover ham or smoked meat packs a salty, smoky punch that pairs beautifully with the cheese.
Kosher salt & black pepper: Season to taste; easy to adjust as you cook.

Variations

One of the best things about this Creamy Ham Mac and Cheese Soup Recipe is how adaptable it is. I often tweak it depending on what I have in the fridge or what kind of mood I’m in. Don’t be afraid to put your own twist on it!

Vegetarian version: Skip the ham and add extra veggies like mushrooms, broccoli, or cauliflower. It’s just as comforting without the meat.
Spicy twist: Add a sprinkle of cayenne pepper or a dash of hot sauce for a subtle heat—perfect for those chilly evenings when you want a little kick.
Cheese swaps: While white American cheese melts beautifully, real sharp cheddar or a mix of Monterey Jack and mozzarella give a different depth of flavor.
Gluten-free: Use gluten-free pasta and flour—trust me, you won’t lose any of the creaminess or comfort.

How to Make Creamy Ham Mac and Cheese Soup Recipe

Step 1: Sauté Your Aromatics and Make the Roux

Start by melting 2 tablespoons of butter in a large pot over medium heat. Toss in the diced or grated yellow onion and cook until it’s soft and fragrant—about 3 to 4 minutes. Then sprinkle the flour over the butter and onions, stirring constantly to form a smooth paste. This roux will thicken your soup and give it that creamy texture we’re aiming for, so don’t rush it. Let it cook for about 2 minutes, stirring, to get rid of the raw flour taste.

Step 2: Build the Soup Base

Slowly whisk in the chicken broth, making sure no lumps form. Add the Dijon mustard and bring the soup to a gentle simmer. This is the magic moment when the base starts coming together, so keep stirring occasionally. Once simmering, let it cook for 5 minutes to thicken and deepen the flavor.

Step 3: Cook the Pasta and Add Veggies

Stir in the elbow macaroni, carrots, and peas right into the soup pot. Let the pasta cook in the simmering broth until tender, about 8 to 10 minutes depending on your pasta choice. Stir often to prevent the noodles from sticking to the bottom, and keep an eye on the liquid level—it should remain slightly soupy but creamy.

Step 4: Add Cheese, Half and Half, and Ham

Turn the heat to low and slowly stir in the shredded white American cheese a handful at a time, allowing it to fully melt before adding more. Next, pour in the half and half, stirring gently to keep the soup smooth. Finally, fold in the diced ham. Heat everything through without bringing it to a boil—your cheese will stay silky instead of clumping. Taste and season with salt and pepper as needed.

How to Serve Creamy Ham Mac and Cheese Soup Recipe

The image shows eight white bowls arranged closely on a white marbled surface. The largest bowl near the bottom left holds cooked macaroni pasta, which is pale yellow and smooth. To its right, a medium bowl is filled with shredded white cheese, soft and thin. Above the cheese, another medium bowl contains diced ham pieces that are light pink with a firm texture. Near the top right, a large bowl holds a creamy white liquid. Next to it, a small bowl contains a pale yellow spread resembling butter. To the left of the butter, there's a bowl filled with white flour that has a fine, powdery texture. Below the flour, a smaller bowl shows diced bright orange carrots. At the bottom left, a small bowl contains finely chopped celery and onion, white and green in color. All bowls are white and neatly arranged on the clean white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this soup with a sprinkle of chopped fresh parsley or chives for a fresh pop of color and mild onion flavor. If you want a little crunch, toasted breadcrumbs or crushed crackers on top work beautifully. And if you’re feeling indulgent, a tiny drizzle of truffle oil adds a silky, luxurious touch.

Side Dishes

Since this soup is rich and filling, I often pair it with a crisp green salad dressed with a tangy vinaigrette to balance flavors. Crusty bread or a warm baguette slice is perfect for dipping and sopping up every last bit.

Creative Ways to Present

For a cozy dinner party, I serve this soup in mini bread bowls that turn eating into a fun experience. It’s also charming layered in clear mugs or jars for casual lunches or picnics—plus, they keep the soup warm and portable.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. When I make this, I let it cool completely before sealing to keep the texture intact. It thickens a bit overnight, so I’ll usually stir in a splash of broth or half and half when reheating.

Freezing

I’ve frozen this soup successfully, but I recommend doing it before adding the half and half and cheese to keep textures from turning grainy. Freeze the broth, pasta, veggies, and ham mixture in portions, then add dairy when reheating fresh.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking. If the soup has thickened too much, add a little broth or half and half to loosen it up and bring back that creamy texture. Avoid boiling, or the cheese may separate.

FAQs

Can I use different cheese in the Creamy Ham Mac and Cheese Soup Recipe?

Absolutely! While white American cheese melts beautifully and gives a nice mild flavor, you can substitute sharp cheddar, Monterey Jack, or even a cheese blend to customize the taste. Just make sure the cheese you choose melts smoothly for that perfect creamy soup texture.
Is there a vegetarian option for this soup?

Yes! Simply leave out the ham and add extra veggies like mushrooms, broccoli, or even roasted red peppers. Using vegetable broth instead of chicken broth will keep the soup vegetarian while still packing in great flavor.
Can I make this soup gluten-free?

You can! Swap the all-purpose flour for a gluten-free alternative like rice flour or a gluten-free blend, and use gluten-free pasta. Just keep an eye on the thickening since some gluten-free flours behave differently; you might need slightly less or more.
How do I reheat Creamy Ham Mac and Cheese Soup without it separating?

Reheat over low heat, stirring frequently, and avoid boiling. Adding a splash of broth or half and half while warming helps maintain the creamy consistency and prevents the cheese from breaking apart.

Final Thoughts

This Creamy Ham Mac and Cheese Soup Recipe is one of those dishes I turn to when I want something that feels both nostalgic and fresh. It hits all the comfort food marks—rich, cheesy, flavorful—but stays light enough thanks to the broth and veggies. I hope you find it as comforting and family-friendly as I do because it’s the kind of meal that warms you up from the inside out, no matter the season. Give it a try and you’ll see—it’s like mac and cheese, but reimagined into soup form, and totally addictive.