Ham Mac and Cheese Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10 Servings
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Calories
521 kcal
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Course
Main Course
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Cuisine
American
Ham Mac and Cheese Soup
Description
This soup begins by cooking macaroni noodles until just al dente and setting them aside to prevent sticking. Concurrently, a roux is made by melting butter and blending in flour and Dijon mustard, then gradually whisking in chicken broth and half and half until the mixture thickens slightly. Cheddar cheese is stirred in off heat to create a creamy cheese sauce.
The cooked macaroni and diced ham are added back to the pot, warming gently to blend flavors. Salt and pepper are adjusted to taste. Optional frozen peas can be added along with the noodles to introduce a vegetable component.
The resulting soup is creamy with a balanced sharpness from the cheese and mustard, and the ham adds a smoky, salty depth. The recipe suggests serving it alongside a salad and bread for a full meal. The broth base can be made using biscuit base or chicken base concentrated broth alternatives.
Ingredients
- 3 cups macaroni noodles dry
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon Dijon mustard more to taste
- 28 ounces chicken broth 3 and 1/2 cups *
- 3 cups half and half
- 1 pound cheddar cheese about 5 cups, shredded
- 2 cups ham diced, use leftovers, or buy a ham steak
- salt to taste
- black pepper to taste
Instructions
- In a medium pot, cook the macaroni according to package directions. Drain as soon as they are al dente. Add a little oil and stir so they don't stick if you are not ready to add them to the soup right away.
- Meanwhile, in a large soup pot melt the butter over medium heat.
- When it is hot, add the flour and mustard. Use a whisk stir it up.
- Slowly whisk in the chicken broth and half and half. Turn the heat up to medium-high, and stir constantly until the mixture comes to a low boil, about 5 minutes.
- Immediately reduce the heat to low and stir in the shredded cheese.
- Stir in the macaroni and ham. Keep the burner on low until it is as warm as you like.
- Salt and pepper to taste.
- This is great served with a big salad and bread. If you want some veggies in your soup, frozen peas make the perfect addition. Just add them with the macaroni and heat on low until thawed.
Notes
- Chicken broth can be substituted or made using a bouillon base; the recipe used 3 1/2 teaspoons Better Than Bouillon Chicken Base with water.
- This recipe is adapted from a classic Land O Lakes mac and cheese soup with some ingredient adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 521kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Potassium | 357mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 418mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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