Ham mac and cheese soup is one of those recipes that delivers real comfort without any fuss. It is a creamy, cheesy bowl of goodness that tastes just like classic mac and cheese, only richer, heartier, and loaded with smoky ham. If you have been searching for a quick dinner that the whole family will actually get excited about, this is it.
I made this on a chilly weeknight with leftover ham from the fridge, and honestly, it saved dinner. My kids were at the table before I even called them. Ham mac and cheese soup has become one of our most-requested meals, and once you try it, you will understand why. It is warm, filling, and ready in 30 minutes flat.
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Ingredients for Ham Mac and Cheese Soup
I have tested this soup many times, and the biggest tip I can give you upfront is to shred your own cheese. It takes two extra minutes and makes a world of difference in how smooth and creamy the broth turns out. Here is everything you need:
- 3 cups dry macaroni noodles
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tbsp Dijon mustard (more to taste) – I recommend starting with one tablespoon and adjusting after tasting
- 28 oz chicken broth (3 1/2 cups) – My go-to swap is water plus 3 1/2 tsp Better Than Bouillon Chicken Base
- 3 cups half and half
- 1 lb sharp cheddar cheese, shredded from the block (about 5 cups) – In my experience, sharp cheddar gives the boldest, most satisfying flavor
- 2 cups ham, diced (leftover ham or a store-bought ham steak both work great)
- Salt and pepper to taste
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking. This soup moves quickly once the broth is in the pot, and having everything ready makes the whole process smooth and stress-free.
Step 1: Bring a medium pot of salted water to a boil and cook the macaroni according to package directions until just al dente. Drain right away and toss with a small drizzle of oil so the noodles do not stick together while you finish the soup base.
Step 2: Meanwhile, melt the butter in a large soup pot over medium heat. Once it is hot and bubbling, add the flour and Dijon mustard. Whisk constantly for about one minute until you have a smooth paste. This step cooks out the raw flour taste, so do not rush it.
Step 3: Slowly pour in the chicken broth while whisking to prevent any 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. You will see it thicken slightly into a creamy base.
Step 4: Reduce the heat to low right away. Add the shredded cheddar cheese a handful at a time, stirring each addition fully into the broth before adding more. Keeping the heat low is the key step here. High heat will cause the cheese to break and turn grainy instead of smooth.
Step 5: Stir in the cooked macaroni and diced ham. Keep the pot on low heat and stir gently until everything is warmed through, about 2 to 3 minutes. Taste and season with salt and pepper, then serve hot.
What to Serve with Ham Mac and Cheese Soup
This soup is rich and creamy, so pairing it with something light, fresh, or crunchy keeps the meal nicely balanced. Here are some of my favorite sides that work perfectly alongside it.
Simple Green Salad: A crisp romaine or mixed greens salad with a light vinaigrette cuts right through the richness of the cheese broth and adds a bright, refreshing contrast to every bite.
Crusty Bread or Dinner Rolls: Perfect for scooping up every last drop of that velvety soup base. Mini ciabatta rolls or a warm baguette make this feel like a complete, satisfying meal.
Broccoli Cheddar Soup or Steamed Broccoli: If you want to sneak vegetables into the meal, steam a side of broccoli florets or you can stir them directly into the soup during the last few minutes of cooking for a built-in veggie boost.
Cheeseburger Soup: If your family loves comforting, cheesy soups, this is another crowd-pleaser worth bookmarking for the next cold evening.
Homemade Tomato Soup: A small cup of classic tomato soup alongside this ham mac and cheese soup is a fun and nostalgic pairing that kids especially love.
Creamy Zucchini Soup: For a lighter vegetable-based side that complements the richness of the cheese broth, this simple zucchini soup is a great option to serve alongside.
BLT Pasta Salad: The smoky bacon, crisp lettuce, and tangy dressing in this pasta salad pair beautifully with the creamy ham and cheese flavors in the soup.
Storage & Serving Tips
Store leftover ham mac and cheese soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue absorbing the broth as it sits, so the soup will thicken considerably by the next day.
When reheating, warm it slowly on the stovetop over low heat and add a splash of chicken broth or half and half to bring it back to a smooth, soup-like consistency. I recommend stirring gently as it heats to keep the cheese sauce from breaking. Do not reheat on high heat or it may turn grainy.
Pro tip: If you know you will have leftovers, store the cooked pasta separately from the soup base and combine them just before serving. This keeps the noodles from soaking up too much liquid overnight and gives you the best texture every time.
Frequently Asked Questions
Can I use a different type of cheese?
Yes. Gruyere, Monterey Jack, and smoked Gouda all melt well in this recipe and add a slightly different flavor twist. Just make sure to shred from a block rather than using pre-shredded bags, which contain anti-caking agents that prevent smooth melting.
What kind of ham works best?
Leftover holiday ham is ideal for this recipe since it is already seasoned and full of flavor. A store-bought ham steak works just as well. Dice it into small, bite-sized pieces so you get a bit of ham in every spoonful. Smoked ham adds an extra layer of depth to the broth.
Can I make this soup gluten-free?
Yes. Swap the all-purpose flour with a 1:1 gluten-free flour blend and use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, so it is an easy adjustment without losing any of the flavor or creamy texture.
Ham Mac and Cheese Soup
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
