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Easy Mac and Cheese Soup Recipe

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★★★★★

4.4 from 117 reviews

This Easy Mac and Cheese Soup combines the comforting flavors of classic macaroni and cheese with a creamy, savory soup base. Featuring tender elbow macaroni, melted white American cheese, sautéed onions and optional vegetables, this recipe is a hearty and delicious meal perfect for cozy days. The addition of ham adds a smoky depth, and the soup can be customized with peas or carrots for extra flavor and nutrition.

Ingredients

Scale

Pasta

  • 1 ½ cups uncooked elbow macaroni shells

Soup Base

  • 2 tablespoons butter (plus a little more for flour)
  • 2 tablespoons all-purpose flour (or substitute with gluten free flour)
  • 1 small yellow onion (diced or grated)
  • 1 cup carrots (diced small, optional)
  • 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 (bulk, then shredded or diced)
  • 1 cup ham (diced, leftover or smoked meats)

Seasonings and Vegetables

  • 1 tsp kosher salt (to taste, start with ½ teaspoon and adjust)
  • 1 cup peas (optional, frozen or fresh)

Instructions

  1. Sauté Onions and Carrots: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the diced or grated yellow onion and diced carrots if using. Sauté for about 5-7 minutes until the vegetables are soft and caramelized, developing a rich flavor base for the soup.
  2. Cook Pasta: Meanwhile, cook the elbow macaroni according to the package directions until al dente. Drain the pasta and set it aside, keeping it ready to add later in the soup.
  3. Add Flour and Mustard: If the pot is dry, add a little more butter and melt it. Stir in the all-purpose flour and Dijon mustard into the melted butter and vegetables. Cook this mixture, stirring constantly, for about 1 minute to form a roux which will thicken the soup.
  4. Add Broth and Half and Half: Gradually pour in the chicken broth and half and half while stirring constantly. Continue cooking over medium heat until the soup is steaming and begins to thicken, approximately 4-5 minutes. For a smoother texture, use an immersion blender directly in the pot or transfer the soup in small batches to a blender to purée.
  5. Stir in Cheese, Pasta, and Ham: Lower the heat to low and slowly stir in the shredded or diced white American cheese until it melts completely. Avoid boiling the soup after adding cheese to prevent curdling. Add the cooked macaroni and diced ham to the pot, stirring occasionally as you cook for another 4-5 minutes until everything is heated through.
  6. Season and Add Peas: Taste the soup and add kosher salt, starting from ½ teaspoon and increasing up to about 1 teaspoon, adjusting for your preference. Add fresh or frozen peas at the end just before serving to keep their color bright and flavor fresh.
  7. Serve: Ladle the hot mac and cheese soup into bowls and enjoy immediately for the best creamy and comforting experience.

Notes

  • You can substitute gluten free flour to make this recipe gluten free.
  • Using leftover or smoked ham adds a nice smoky flavor but feel free to omit for a vegetarian version (remove ham accordingly).
  • If you prefer a chunk-free soup, blending the soup before adding cheese creates a smooth texture.
  • Add vegetables like peas or carrots to increase the nutrient content and add color.
  • Do not boil the soup after adding cheese to avoid curdling or separation.

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

Find it online: https://amayaharis.com/easy-mac-and-cheese-soup-recipe/