Creamy Ham Mac and Cheese Soup Recipe

If you’re craving a warm, comforting meal that feels like a big cozy hug, you’ve got to try my Creamy Ham Mac and Cheese Soup Recipe. It’s everything you love about classic mac and cheese, but soupified, with tender bits of ham and a rich, velvety broth that’s just irresistible. I absolutely love how this turns out every time—I mean, what’s not to adore about creamy cheese, smoky ham, and tender pasta all in one bowl? Stick with me, and I’ll walk you through every step to make sure your soup is just as flawless and delicious as mine.

Ingredients You’ll Need

The magic of this Creamy Ham Mac and Cheese Soup Recipe is in how these ingredients come together effortlessly. Choosing good-quality cheese and a flavorful broth makes all the difference, and I’ll share a couple of shopping tips to help you pick the best!

• Uncooked elbow macaroni shells: Small shell shapes work best here because they hold onto just the right amount of soup.
• Butter: Adds richness and helps create the perfect roux to thicken the soup.
• All-purpose flour: This is your thickening agent; if you want gluten free, substitute with GF flour.
• Yellow onion: I like to either dice it finely or grate it so it melts seamlessly into the soup for natural sweetness.
• Carrots (optional): Adds a slight sweetness and texture if you’re feeling a little veggie love.
• Dijon mustard: Such a subtle secret here—it brightens the cheese flavor and adds depth.
• Chicken broth or stock: I always grab low-sodium broth so I can control the salt level better in the soup.
• Half and Half: This gives a creamy texture without being too heavy like heavy cream.
• Whole Milk White American Cheese: This cheese is a total cheat code for creaminess—look for it in the deli section shredded or diced.
• Ham: Leftover ham works brilliantly here; smoky bits add amazing flavor and protein.
• Kosher salt: Start with less and add more to taste—you want to enhance, not overpower.
• Peas (optional): Toss in at the end for a pop of color and fresh flavor.

Variations

This Creamy Ham Mac and Cheese Soup Recipe is versatile enough to tailor to your tastes or pantry. I’ve played around with it a bunch, so here are a few ideas you might like to try.

• Vegetarian Version: I swapped the ham for sautéed mushrooms and added a dash of smoked paprika for that smoky vibe—delicious and meatless!
• Gluten-Free: Using gluten-free pasta and flour keeps it safe for gluten sensitivities without sacrificing creaminess.
• Extra Veggies: I love throwing in some spinach or kale toward the end for a nutrient boost and color.
• Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce for a warming little bite that wakes up the flavors.

How to Make Creamy Ham Mac and Cheese Soup Recipe

Step 1: Cook Pasta and Sauté Veggies

First things first, boil your pasta until it’s just al dente—you want it to have a little bite because it’ll soften more in the soup. While the pasta’s cooking, melt two tablespoons of butter in a large pot over medium heat. Toss in your onions (and carrots if using) and sauté them gently until they’re soft and caramelized, about 5-7 minutes. This slow cooking unlocks their natural sweetness and forms a flavorful base for the soup. Trust me, this step makes a big difference.

Step 2: Make the Roux and Build the Soup Base

After your veggies have softened, if your pot looks dry, add another tablespoon of butter. Once it’s melted, sprinkle in the flour and add the Dijon mustard. Stir constantly for about a minute—it should smell slightly nutty but not browned. This roux is what thickens the soup beautifully. Slowly whisk in the chicken broth and half and half, raising the heat to medium. Stir, stir, stir until you see it steaming and slightly thickened—about 4-5 minutes. This is the moment your soup begins to look like magic.

Step 3: Blend for Ultimate Creaminess (Optional)

If you’re not into little veggie chunks, here’s a trick I learned: use an immersion blender right in the pot or transfer the soup in batches to a blender and purée until smooth. This step makes the soup lusciously creamy and velvety—perfect if you want that classic mac and cheese texture in soup form.

Step 4: Add Cheese, Pasta, and Ham

Turn the heat down to low, and gently stir in your diced or shredded white American cheese. Stir carefully so it melts completely without boiling—trust me on this, boiling can make the cheese get grainy or separate. Once melted, add the cooked macaroni and ham, stirring to combine and warming everything through for another 4-5 minutes. Season with salt and black pepper to taste—I usually end up using about a teaspoon of kosher salt. If you want peas for a fresh pop, add them right at the end just before serving.

How to Serve Creamy Ham Mac and Cheese Soup Recipe

Garnishes

I love topping my bowl with a little fresh cracked black pepper, chopped parsley for that herby freshness, and sometimes a sprinkle of extra shredded cheese—because can you ever have too much cheese? Crumbled crispy bacon or a drizzle of truffle oil takes it next level if you’re feeling fancy.

Side Dishes

To round out the meal, I usually serve this soup with crusty bread, like a warm baguette or soft dinner rolls—perfect for dipping. A simple green salad with a light vinaigrette balances out the richness beautifully.

Creative Ways to Present

For a fun twist, I’ve served the soup in hollowed-out bread bowls at casual dinner parties, which is always a hit and makes a cozy presentation. You can also ladle it into individual ramekins and broil a little cheese on top for a golden crust finish—comfort food meets elegance.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge where the soup keeps well for up to 3-4 days. The pasta soaks up some liquid over time, so you might want to stir in a splash of broth or water when reheating.

Freezing

While I’ve frozen this soup before, I’ll admit the texture of the pasta can get a bit softer upon thawing. If you plan to freeze, consider cooking the pasta separately and adding it fresh when reheating to maintain the best texture.

Reheating

Reheat gently on the stove over low to medium heat, stirring often. Add a little extra half and half or chicken broth if the soup feels too thick. Avoid microwaving straight from the fridge without stirring midway to prevent hot spots or curdling.

FAQs

Final Thoughts

When I first tried making this Creamy Ham Mac and Cheese Soup Recipe, I struggled to balance the cheesy richness without it turning greasy or heavy, but once I found the right combination of white American cheese and careful heat control, it became a true game changer. This recipe is my go-to comfort food—it’s satisfying, quick, and always pleases a crowd. I really hope you’ll try making it soon because nothing beats the joy of a warm bowl filled with creamy, cheesy, and smoky deliciousness. Give it a whirl and treat yourself—you deserve it!

Print