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Creamy ham mac and cheese soup in a white bowl with chunks of diced ham and tender macaroni noodles

Ham Mac and Cheese Soup

A creamy, cheesy 30-minute soup made with smoky diced ham, tender macaroni, and sharp cheddar in a rich half-and-half broth. Perfect for busy weeknights and leftover ham.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 521
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups dry macaroni noodles
  • 1/4 cup butter unsalted
  • 1/4 cup all-purpose flour use 1:1 GF flour blend for gluten-free version
  • 1 tbsp Dijon mustard more to taste
  • 28 oz chicken broth or 3.5 cups water plus 3.5 tsp Better Than Bouillon Chicken Base
  • 3 cups half and half
  • 1 lb sharp cheddar cheese shredded from block, about 5 cups. Do not use pre-shredded.
  • 2 cups ham diced, leftover holiday ham or a ham steak
  • salt and pepper to taste

Equipment

  • Large soup pot
  • Medium pot
  • Whisk
  • Colander

Method
 

  1. Bring a medium pot of salted water to a boil and cook the macaroni according to package directions until just al dente. Drain immediately and toss with a small drizzle of oil to prevent sticking. Set aside.
  2. Meanwhile, melt the butter in a large soup pot over medium heat. Once hot and bubbling, add the flour and Dijon mustard. Whisk constantly for about 1 minute until a smooth paste forms and the raw flour smell is gone.
  3. Slowly pour in the chicken broth while whisking to prevent lumps, then add the half and half. Raise the heat to medium-high and stir constantly until the mixture reaches a low boil, about 5 minutes. It will thicken slightly.
  4. Reduce the heat to low immediately. Add the shredded cheddar cheese a handful at a time, stirring each addition fully into the broth before adding more. Keeping the heat low prevents the cheese from breaking or turning grainy.
  5. Stir in the cooked macaroni and diced ham. Keep on low heat and stir gently for 2 to 3 minutes until everything is warmed through. Season with salt and pepper to taste and serve hot.

Notes

Do not freeze this soup. The pasta becomes mushy and the cheese sauce can separate into a gritty texture. Store in the refrigerator for up to 3 days. When reheating, add a splash of broth or half and half to restore soup consistency and reheat slowly over low heat. For best texture when making ahead, store cooked pasta separately and combine just before serving.