Description
This Creamy Ham Mac and Cheese Soup is a comforting and hearty dish combining tender elbow macaroni, savory ham, and a rich, cheesy broth made creamy with white American cheese and half and half. Perfect for a cozy meal, it incorporates optional vegetables like carrots and peas for added flavor and nutrition.
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)
Soup Base
- 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 Meat
- 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)
Seasonings
- 1 teaspoon kosher salt (to taste, start with ½ teaspoon and work up)
- Black pepper to taste (optional)
Instructions
- Cook the pasta: Boil the elbow macaroni according to package instructions until al dente. Drain the pasta well and set aside while you prepare the soup base.
- Sauté vegetables: In a large soup pot, melt 2 tablespoons of butter over medium heat. Add the diced or grated onion and, if using, diced carrots. Sauté for about 5-7 minutes until the onions are soft and caramelized, imparting a rich flavor to the soup.
- Add butter and flour mixture: If needed, add an additional tablespoon of butter to the pot and melt it. Stir in the flour and Dijon mustard, continuously stirring for about 1 minute to cook the flour and combine flavors.
- Add liquids and thicken: Slowly pour in the chicken broth and half and half while stirring to avoid lumps. Cook over medium heat, stirring constantly until the mixture is steaming and slightly thickened, about 4-5 minutes. For a smoother texture, use an immersion blender directly in the pot or transfer to a blender and process in batches until smooth.
- Melt the cheese: Reduce the heat to low and stir in the shredded white American cheese until it is fully melted and the soup is creamy. Avoid boiling to prevent curdling.
- Combine pasta and ham: Stir in the cooked macaroni and diced ham. Cook over low heat, stirring occasionally, for another 4-5 minutes until everything is heated through. Adjust seasoning with salt and black pepper as desired.
- Add peas and serve: For extra freshness and color, stir in peas just before serving.
Notes
- You can substitute whole wheat or gluten-free pasta for a different dietary preference.
- Using leftover ham or smoked meats works well to enhance the soup’s flavor and reduce waste.
- If you want thicker soup, add a little more flour during the roux step or reduce the broth slightly.
- For a smoother soup, blending the base after adding liquids improves texture.
- White American cheese is preferred for creaminess and mild flavor, but you can experiment with other mild cheeses if desired.
