Easy Mac and Cheese Soup Recipe (with leftover ham)
User Reviews
5.0
24 reviews
Excellent
Easy Mac and Cheese Soup Recipe (with leftover ham)
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A 30-minute easy mac and cheese soup recipe that uses real food ingredients. Use leftover ham or your favorite meat to add protein. Best part? No canned cheese soup here!
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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
- 2 tablespoons butter plus a little more for flour
- 2 tablespoons all-purpose flour or substitute with gluten free flour
- 1 small yellow onion diced or grated
- 1 cup carrots diced small (optional)
- 1 ½ teaspoons Dijon mustard
- 1 quart chicken broth or stock
- 1 ½ cups half and half
- 1 lb Whole Milk White American Cheese bulk, then shredded or diced. Usually found in the deli section
- 1 cup ham diced (leftover or try other smoked meats)
- 1 tsp kosher salt to taste, start with ½ teaspoon and work up
- 1 cup peas optional, frozen or fresh
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Instructions
- Cook pasta according to package directions, al dente. Drain and set aside. Meanwhile, melt butter in a large soup pot, sauté onions (and carrots if you'd like) until soft and caramelized, about 5-7 minutes.
- If needed, add another tablespoon of butter, melt in pot; stir in flour and mustard, stirring for 1 minute.
- Add broth and half and half, cook over medium heat, stirring constantly until steaming, about 4-5 minutes. If no "chunks" are desired, use immersion blender or place in blender and process in small batches.
- Reduce heat to low, stirring in cheese until melted, but do not boil. Stir in cooked macaroni and ham, cooking stirring occasionally for 4-5 minutes or until heated through. Add salt and pepper to taste, I used about 1 tsp salt. If desired, add fresh or frozen peas just before serving for the freshest, brightest-tasting peas.
Equipments used:
Notes
- DO NOT BOIL | Cheese-based soups will often separate or "curdle" when they are brought to a boil; keep your temp low.REHEAT | Reheat this soup by adding a little chicken broth or water over low heat, stirring until warmed through.STORAGE | Store any leftovers in the fridge up to 5 days, I do not recommend freezing this recipe.GLUTEN FREE | Replace flour with GF All Purpose flour, use GF PastaVEGETARIAN | Omit ham and replace broth with Vegetarian stockMEAT OPTIONS | I have used Polish sausage, hot dogs, kielbasa -- all delicious. Try smoked turkey, chicken or your favorite meat.
Nutrition Information
Show Details
Serving
1serving
Calories
486kcal
(24%)
Carbohydrates
32g
(11%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
1556mg
(65%)
Potassium
458mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3596IU
(72%)
Vitamin C
9mg
(10%)
Calcium
666mg
(67%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-6 Servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 486kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1556mg | 65% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3596IU | 72% |
| Vitamin C | 9mg | 10% |
| Calcium | 666mg | 67% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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