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
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 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
