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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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