If you’re craving something cozy, creamy, and just downright comforting, you’re in the right place. This Ham and Cheese Mac and Soup Recipe is one of those meals that feels like a warm hug on a chilly day. It’s the perfect way to use up leftover ham and transform it into a rich, cheesy soup that’s packed with tender pasta and a velvety broth. I love this recipe because it’s easy to make, customizable, and somehow both hearty and light at the same time. Stick around, and I’ll walk you through everything so your soup turns out just right — every single time.
Why You’ll Love This Recipe
- Comforting and Creamy: The soup hits that perfect creamy-and-cheesy note without being too heavy.
- Great Use of Leftovers: Perfect for turning leftover ham into something new and exciting.
- Quick and Easy: You’ll have this on the table in about 30 minutes, which is a win on busy days.
- Customizable: You can add veggies, change the pasta, or swap cheeses to suit your taste.
Ingredients You’ll Need
The ingredients here all come together beautifully to create that classic mac and cheese flavor in soup form. I like to use the deli section American cheese because it melts so smoothly, but don’t hesitate to try other cheeses you love — just keep them melt-friendly!
- Elbow macaroni shells: Small pasta shapes like these hold the broth well; whole wheat or gluten free works too if you prefer.
- Butter: Provides richness and helps create the base roux for the soup thickness.
- All-purpose flour: Thickens the soup; you can swap in gluten free flour if needed.
- Yellow onion: Adds savory sweetness from caramelizing, which deepens the flavor.
- Carrots: Optional, but I love the little pop of color and natural sweetness.
- Dijon mustard: A secret ingredient that gives the cheese a brighter, tangy edge—you’ll notice the difference!
- Chicken broth or stock: The soup’s liquid base — homemade or store-bought, just make sure it’s flavorful.
- Half and Half: For that creamy texture without feeling too heavy.
- White American cheese: Melts so well, creating that classic smooth mac and cheese soup texture.
- Ham: Leftover ham is perfect here, but smoked sausage or pancetta can work too.
- Kosher salt: You’ll want to season carefully—start small and add more to taste.
- Peas: Optional but adds a fresh, sweet contrast that brightens up the bowl.
Variations
I love tweaking this Ham and Cheese Mac and Soup Recipe depending on what I have around or my mood. You can totally make it your own without losing the magic.
- Vegetable Boost: I’ve thrown in spinach or kale towards the end to sneak some greens in—and it works really well while keeping that creamy texture.
- Cheese Swap: Try sharp cheddar or Gruyère if you want a deeper cheese flavor; just shred it finely so it melts evenly.
- Dairy-Free: Use a non-dairy creamer and nutritional yeast instead of cheese, but I’ll be honest, the original is tough to beat.
- Protein Variations: Swap leftover ham with diced smoked sausage, bacon bits, or even shredded rotisserie chicken for a different spin.
How to Make Ham and Cheese Mac and Soup Recipe
Step 1: Cook the Pasta and Prep Your Veggies
Start by cooking the macaroni shells in salted water until just al dente—don’t overcook because they’ll finish cooking in the soup and you want them to retain a bit of chew. Drain and set aside. While the pasta cooks, dice your onion and carrots (if using). I usually grate my onion for a quicker melt into the soup, which helps the texture.
Step 2: Sauté Onions and Carrots
Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the onions and carrots, sautéing gently until they’re soft and caramelized—about 5 to 7 minutes. When I first tried this, skipping caramelizing really left the soup flat, so trust me, this little step makes a big flavor difference.
Step 3: Make the Roux and Build the Broth
If the pot looks dry after the veggies, melt a bit more butter—about a tablespoon. Sprinkle in the flour and Dijon mustard, stirring continuously for about a minute to cook the flour taste out. Slowly pour in the chicken broth and half and half, whisking constantly so no lumps form. Cook on medium heat until it’s steaming and slightly thickened, around 4 to 5 minutes. You can use an immersion blender here if you want a super smooth base, or blend in small batches.
Step 4: Add Cheese, Ham, and Pasta
Turn heat to low and gradually stir in the shredded or diced American cheese until fully melted and silky. Don’t let the soup boil now, or it might separate. Add the cooked macaroni and diced ham, stirring occasionally as the soup warms through—about 4 to 5 minutes. Taste and add kosher salt and freshly ground black pepper to your liking. If you want, stir in peas just before serving for an extra pop of color and freshness.
Pro Tips for Making Ham and Cheese Mac and Soup Recipe
- Use High-Quality Cheese: I learned that American cheese melts the best for this soup’s creamy texture—don’t skip it for shredded block cheese alone.
- Don’t Overcook Pasta: Boil it just al dente so it doesn’t turn mushy when simmering in the soup later.
- Caramelize Your Veggies: This adds depth and sweetness that lifts the whole soup—worth the extra few minutes.
- Avoid Boiling After Adding Cheese: Heat gently to keep the soup smooth and prevent separation.
How to Serve Ham and Cheese Mac and Soup Recipe
Garnishes
I usually sprinkle fresh chopped parsley or green onions on top—it adds a fresh snap to each spoonful and brightens the bowl visually. A little fresh cracked black pepper on top also never hurts. Sometimes, I like to add a pinch of smoked paprika for that subtle smoky warmth that plays nicely with the ham.
Side Dishes
Because this Ham and Cheese Mac and Soup is so satisfying, I keep sides simple: crusty bread or buttery garlic rolls are my go-to. A crisp green salad with a tangy vinaigrette balances the richness of the soup perfectly if you’re looking for something lighter.
Creative Ways to Present
For a party or fun family dinner, try serving your soup in hollowed-out mini bread bowls or in ramekins with a toasted cheese crouton on top. I’ve also ladled it over a baked potato for a cozy twist. It’s always a crowd-pleaser and gets lots of compliments!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and find it keeps well for up to 3 days. The pasta will continue to soak up some liquid, so before reheating, it helps to stir in a splash of broth or milk to bring it back to that perfect creamy consistency.
Freezing
Freezing this soup is a bit tricky because pasta can get mealy when thawed. If you do freeze it, I recommend slightly undercooking the pasta initially and reheating gently. Personally, I prefer making a fresh batch for best texture, but freezing is doable in a pinch.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a little extra broth or half and half if it seems too thick. Microwave works too, but stir every minute to prevent the cheese from separating.
FAQs
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Can I use a different type of pasta for this Ham and Cheese Mac and Soup Recipe?
Absolutely! While small elbow macaroni shells are classic and great at holding the soup, feel free to use other small pasta shapes like mini shells, ditalini, or even gluten-free options—just make sure you cook them al dente to avoid mushiness after simmering in the soup.
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What’s the best cheese to use for this recipe?
I highly recommend using whole milk White American cheese because it melts smoothly and gives the soup that signature creamy texture. You can try mild cheddar or Monterey Jack if you prefer, but avoid crumbly cheeses like feta or aged Parmesan for this one.
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Can I make this soup vegetarian?
You can definitely skip the ham and use vegetable broth instead of chicken broth. For added protein, try adding cooked beans or roasted veggies. Just keep in mind the soup won’t have that classic smoky ham flavor, but it will still be delicious!
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How can I thicken the soup if it turns out too thin?
If your soup feels too thin, whisk together a little cold milk or broth and flour or cornstarch, then slowly add it to the simmering soup while stirring. Let it cook for a couple more minutes to thicken. Alternatively, blending part of the soup can also help thicken it while keeping that creamy texture.
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Is it okay to freeze Ham and Cheese Mac and Soup Recipe?
Freezing is possible but not ideal because the pasta can get mushy once thawed. If you do freeze, undercook the pasta slightly before adding it to the soup, and reheat gently with some extra liquid. Fresh is always best for texture and flavor!
Final Thoughts
I can’t tell you how many times this Ham and Cheese Mac and Soup Recipe has rescued a weeknight dinner or impressed guests without much effort. It’s one of those cozy dishes that instantly feels like home. I absolutely love how adaptable it is—you can keep it simple or get creative with add-ins. I hope you enjoy making it as much as I do, and I’m pretty sure once you try it, it’ll become a favorite in your recipe rotation too. Cozy up, ladle yourself a big bowl, and savor every creamy, cheesy bite!
Print
Ham and Cheese Mac and Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Mac and Cheese Soup recipe is a comforting and hearty dish that effortlessly transforms classic macaroni and cheese into a creamy, flavorful soup. Made with tender elbow macaroni, rich American cheese, savory broth, and optional additions like ham, peas, and carrots, it’s perfect for using up leftovers and warming up on a chilly day.
Ingredients
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 small yellow onion, diced or grated
- 1 cup carrots, diced small (optional)
- 1 cup peas (optional, frozen or fresh)
Dairy and Cheese
- 2 tablespoons butter plus a little more for flour
- 1 ½ cups Half and Half
- 1 lb Whole Milk White American Cheese, bulk, then shredded or diced (usually found in the deli section)
Other Ingredients
- 2 tablespoons all-purpose flour or substitute with gluten free flour
- 1 ½ teaspoons Dijon mustard
- 1 quart chicken broth or stock
- 1 cup ham, diced (leftover or other smoked meats)
- 1 teaspoon kosher salt, to taste (start with ½ teaspoon and adjust)
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain the pasta and set it aside while preparing the soup base.
- Sauté Vegetables: In a large soup pot, melt 2 tablespoons of butter over medium heat. Add diced or grated onion and, if using, diced carrots. Sauté until the vegetables are soft and caramelized, about 5-7 minutes.
- Make Roux: If the pot looks dry, add another tablespoon of butter and melt it. Stir in the flour and Dijon mustard, cooking and stirring constantly for about 1 minute to form a roux and cook out the raw flour taste.
- Add Liquids: Slowly pour in the chicken broth and half and half, stirring constantly. Cook over medium heat until the mixture is steaming, about 4-5 minutes. For a smoother soup without chunks, use an immersion blender directly in the pot or carefully transfer in small batches to a blender and puree.
- Melt Cheese: Reduce heat to low and stir in the shredded or diced White American Cheese until fully melted. Avoid boiling to prevent cheese from breaking.
- Combine Pasta and Ham: Add the cooked macaroni and diced ham to the soup. Stir occasionally and cook for an additional 4-5 minutes until everything is heated through.
- Season and Serve: Season the soup with kosher salt and freshly ground black pepper to taste, starting with about 1 teaspoon of salt. Add fresh or frozen peas just before serving to retain their bright flavor. Serve hot and enjoy!
Notes
- You can substitute the elbow macaroni with any small pasta shapes including whole wheat or gluten-free varieties for dietary needs.
- Using leftover ham adds great smoky flavor, but feel free to swap with other smoked or cooked meats.
- The soup can be blended fully or partially depending on your texture preference.
- Adding peas at the end keeps their texture fresh and brightens the soup visually and flavor-wise.
- If you prefer a vegetarian version, omit ham and use vegetable broth instead of chicken broth.
- For a thicker soup, reduce the broth slightly or increase the amount of roux by adding a bit more flour and butter.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
