5.0 from 24 votes
Easy Mac and Cheese Soup Recipe (with leftover ham)
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 -6 Servings
Calories: 486 kcal
Course:
Soup
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
- 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
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.
Cup of Yum
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
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
% 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.