Description
This Creamy Ham Mac and Cheese Soup combines tender elbow macaroni with a rich, velvety cheese base and savory diced ham, accented by tender vegetables for a hearty, comforting meal. Perfect for chilly days, this soup offers the familiar warmth of classic mac and cheese in a delicious soup form.
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
- Prepare Pasta and Vegetables: In a large soup pot, bring salted water to a boil and cook the elbow macaroni shells until al dente, about 7-8 minutes. During the last few minutes of cooking, add the diced carrots and peas to soften slightly if using. Drain and set aside.
- Make the Roux: In the same pot, melt 2 tablespoons of butter over medium heat. Add a little more butter as needed to coat the bottom. Sprinkle in the flour and stir constantly to form a smooth paste, cooking for 2-3 minutes to eliminate the raw flour taste without browning it.
- Sauté Onion and Add Mustard: Add the diced or grated onion to the roux and cook for 3-4 minutes until softened and translucent. Stir in 1 ½ teaspoons Dijon mustard for added depth of flavor.
- Add Liquids: Slowly whisk in 1 quart of chicken broth, ensuring no lumps form. Then add 1 ½ cups of half and half, continuing to stir until the mixture is smooth and begins to thicken, about 5-7 minutes on medium heat.
- Incorporate Cheese and Ham: Lower the heat and gradually add the shredded white American cheese, stirring continuously until fully melted and incorporated into the soup base. Stir in the diced ham to warm through.
- Combine Pasta and Adjust Seasoning: Return the cooked pasta, carrots, and peas to the pot and stir to combine evenly. Season with kosher salt starting with ½ teaspoon, adding more to taste. Add black pepper if desired.
- Simmer and Serve: Allow the soup to simmer gently for a few more minutes to meld flavors, stirring occasionally. Adjust seasoning as needed before serving hot.
Notes
- For a thicker soup, reduce the amount of chicken broth or increase the cheese slightly.
- Feel free to substitute the ham with diced cooked smoked turkey or bacon for a different smoky flavor.
- Use gluten free flour and pasta to make this dish gluten free.
- Half and half can be substituted with whole milk, but the soup will be slightly less creamy.
- This soup reheats well and can be stored in the fridge for up to 3 days.
