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Creamy Ham Mac and Cheese Soup Recipe

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★★★★★

4.7 from 141 reviews

This Creamy Ham Mac and Cheese Soup is a comforting, hearty dish that combines tender elbow macaroni, sweet vegetables, a rich cheese sauce, and savory diced ham. Perfect for chilly days, this soup offers a velvety texture and a delicious balance of flavors with the subtle tang of Dijon mustard and the richness of white American cheese.

Ingredients

Scale

Pasta and Vegetables

  • 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)

Base and Flavorings

  • 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

Cheese and Protein

  • 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)

Seasoning

  • 1 teaspoon kosher salt (to taste, start with ½ teaspoon and work up)
  • Black pepper to taste (optional)

Instructions

  1. Prepare the pasta and vegetables: Cook the elbow macaroni in salted boiling water according to package instructions until al dente. If using, add diced carrots during the last few minutes of cooking so they soften. Drain the pasta and vegetables, reserving a little pasta water. Set aside.
  2. Make the roux base: In a large pot, melt 2 tablespoons of butter over medium heat. Add a little more butter and once melted, stir in the flour to form a roux. Cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste without browning the mixture.
  3. Add aromatics and flavorings: Add the diced or grated yellow onion to the roux and sauté until translucent and fragrant, about 3 to 4 minutes. Stir in 1 ½ teaspoons Dijon mustard for a gentle tang.
  4. Incorporate broth and half and half: Slowly whisk in the chicken broth to avoid lumps, then add the half and half. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon.
  5. Melt cheese and add ham: Gradually add the shredded or diced white American cheese, stirring constantly until fully melted and smooth in the soup base. Stir in the diced ham pieces to warm throughout.
  6. Combine pasta and vegetables: Add the cooked pasta, carrots, and peas to the cheese and ham soup base. Stir well to combine evenly, allowing the flavors to meld together over low heat for a few minutes.
  7. Season and adjust consistency: Season the soup with kosher salt starting with ½ teaspoon, adjusting up to 1 teaspoon according to taste, and black pepper if desired. If the soup is too thick, add reserved pasta water or a splash of broth to reach the preferred consistency.
  8. Serve: Ladle into bowls and serve hot for a comforting meal perfect for cold weather.

Notes

  • You can substitute the elbow macaroni with gluten-free pasta to make this recipe gluten free.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit ham or substitute with smoked tofu.
  • Use leftover cooked ham or any smoked meats for extra flavor.
  • If you prefer a smoother texture, blend the soup slightly with an immersion blender before adding pasta and ham.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.

Keywords: Creamy ham mac and cheese soup, ham soup, mac and cheese soup, comforting soup recipe, easy soup recipe, creamy pasta soup, white American cheese soup

Find it online: https://busyrecipe.com/creamy-ham-mac-and-cheese-soup-recipe/