Mac and Cheese Soup Recipe

Introduction

This Mac and Cheese Soup is a comforting twist on a classic favorite. Creamy, cheesy, and packed with tender ham and macaroni, it’s perfect for a cozy meal any day of the week.

Ingredients

• 3 cups Elbow Macaroni
• 70 grams Butter
• 1/4 cup All-Purpose Flour
• 1 teaspoon Dijon Mustard
• 3 1/2 cups Chicken Stock
• 1 1/2 cups Milk
• 1 1/2 cups Whipping Cream
• 5 cups Cheddar Cheese
• 2 cups Ham
• Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: Cook the elbow macaroni in a pot according to package directions. Once done, drain and set aside.
2. Step 2: In a large pan over medium heat, cook the ham until it’s browned. Remove it from the pan and set aside on a plate.
3. Step 3: In the same pan, melt the butter. Stir in the Dijon mustard and all-purpose flour, whisking continuously until the mixture forms a smooth paste.
4. Step 4: Gradually whisk in the chicken stock. Then add the milk and whipping cream, stirring continuously for about 5 minutes until the mixture is just about to boil.
5. Step 5: Add the cheddar cheese and stir until melted and smooth. Return the cooked macaroni and ham to the pan, then season with salt and ground black pepper to taste.
6. Step 6: Serve hot and enjoy the rich, creamy flavors of this hearty soup.

Tips & Variations

• For a vegetarian version, omit the ham and use vegetable stock instead of chicken stock.
• Add a pinch of smoked paprika or cayenne pepper for a little extra warmth and depth.
• Use sharp or extra-sharp cheddar for a bolder cheese flavor.
• Swap elbow macaroni for small shells or ditalini for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. Add a splash of milk or cream if the soup thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup and store it in the refrigerator for up to 3 days. It’s best to reheat gently before serving to keep the texture smooth and creamy.

What type of cheese works best for this soup?

Cheddar cheese is ideal for its sharp flavor and meltability. You can also mix in other cheeses like Gruyère or Monterey Jack for a different twist.

Mac and Cheese Soup Recipe

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★★★★★

4.9 from 119 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Mac and Cheese Soup is a rich and comforting dish combining tender elbow macaroni, savory ham, and a creamy cheddar cheese broth. Perfect for a hearty meal, it features a smooth cheese sauce made with butter, flour, Dijon mustard, chicken stock, milk, and whipping cream, simmered to perfection and combined with browned ham for an indulgent twist on classic mac and cheese.

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Ingredients

Scale 1x2x3x

Pasta

• 3 cups Elbow Macaroni

Dairy & Cheese

• 70 grams Butter
• 1 1/2 cups Milk
• 1 1/2 cups Whipping Cream
• 5 cups Cheddar Cheese, shredded

Meat

• 2 cups Ham, diced

Liquids & Condiments

• 3 1/2 cups Chicken Stock
• 1 teaspoon Dijon Mustard

Dry Ingredients

• 1/4 cup All-Purpose Flour

Seasonings

• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Cook the Macaroni: In a pot, bring water to a boil and cook the 3 cups of elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Brown the Ham: Heat a large pan over medium heat, add 2 cups of diced ham, and cook until browned and slightly crispy. Remove the ham from the pan and transfer it to a plate, setting it aside for later use.
3. Make the Roux: In the same large pan, melt 70 grams of butter over medium heat. Once melted, add 1 teaspoon of Dijon mustard and 1/4 cup of all-purpose flour. Whisk continuously until the mixture becomes a smooth paste, about 1-2 minutes, making sure it does not brown.
4. Add Liquids: Slowly pour in 3 1/2 cups of chicken stock while whisking constantly to avoid lumps. Then add 1 1/2 cups of milk and 1 1/2 cups of whipping cream. Continue stirring and cooking the mixture for about 5 minutes, just until it is about to boil and slightly thickened.
5. Incorporate Cheese and Combine: Gradually add 5 cups of shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth. Then add the cooked elbow macaroni and browned ham into the cheese soup. Season with salt and ground black pepper to taste and stir gently to combine everything evenly.
6. Serve: Ladle the mac and cheese soup into bowls and serve immediately while hot and creamy.

Notes

• Use freshly shredded cheddar cheese for better melting and flavor.
• If you prefer a thicker soup, reduce the amount of chicken stock slightly or cook the soup longer until it reaches desired consistency.
• You can substitute ham with cooked bacon or sausage for a different flavor.
• For a vegetarian version, omit the ham and use vegetable stock instead of chicken stock.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra milk if needed to loosen the soup.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: mac and cheese soup, cheesy soup, ham and cheese, comfort food, creamy soup, easy soup recipe