Easy Mac and Cheese Soup Recipe (with leftover ham)
User Reviews
5
Easy Mac and Cheese Soup Recipe (with leftover ham)
Description
Easy Mac and Cheese Soup Recipe (with leftover ham) starts by cooking elbow macaroni until al dente, then creating a roux with butter and flour plus Dijon mustard for a subtle tang. Chicken broth and half and half are added to form a creamy base, carefully heated without boiling to prevent separation. American cheese is stirred in until melted, yielding a smooth, rich soup.
Incorporating diced leftover ham gives the soup a smoky, meaty character, while sautéed onions and optional diced carrots add sweetness and body. Peas may be added at the end for a fresh green contrast. The cooking method prioritizes gentle heat and thorough stirring to preserve texture and keep the cheese sauce homogeneous.
The soup serves as a comforting meal that uses leftover ingredients efficiently and can be customized with different smoked meats like kielbasa or smoked turkey. It can be reheated gently with added broth or water to maintain creaminess.
Dietary modifications include using gluten-free flour and pasta or omitting ham and substituting vegetarian broth. Careful temperature control during cooking and reheating is essential to keep the cheese from curdling. Leftovers keep for up to five days in the fridge, but freezing is not recommended due to texture changes.
Ingredients
- 1 ½ cups elbow macaroni small, dry shells |may use any smaller pasta shape and/or replace with whole wheat or gluten free shells, uncooked
- 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 carrot diced small (optional
- 1 ½ teaspoons Dijon mustard
- 1 quart chicken broth or stock
- 1 ½ cups half and half
- 1 lb American cheese bulk, then shredded or diced. Usually found in the deli section, whole milk, white
- 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 pea optional, frozen or fresh
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.
Notes
- Do not boil the soup to prevent cheese from separating or curdling; maintain low heat while stirring.
- Reheat gently, adding broth or water as needed to restore creamy consistency.
- Store leftovers in the refrigerator for up to 5 days; freezing is not recommended because the texture may degrade.
- Substitute gluten-free flour and pasta to make the recipe gluten free.
- To make vegetarian, omit ham and use vegetarian stock instead of chicken broth.
- Try other smoked meats such as Polish sausage, kielbasa, or smoked turkey for variety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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