Easy Mac and Cheese Soup Recipe (Leftover Ham)

A 30-minute easy mac and cheese soup recipe that uses real food ingredients. Use leftover ham or your favorite meat to add protein. Best part? No canned cheese soup here!

Our family are ham fans, we usually make it at Christmas and Easter, and then we usually have a lot of leftover ham.

Love soup recipes? So do we, and there are oodles in the Soup archives, but a few of our favorites are Poblano Chicken Soup, Beer Cheese Soup and the ever so popular Panera Copycat Broccoli Cheese Soup.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!

Simple Ingredients

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!

• Onion | Diced or grated gives fantastic flavor to the base of the soup.
• Small Macaroni Shells | I used elbow, but any smaller pasta shell should work just fine, like these Conchiglie. Whole wheat or regular is fine, I have used both.
• Flour | Omit or swap for Gluten Free all-purpose flour if desired, I used unbleached AP flour.
• Dijon Mustard | Use yellow mustard in a pinch, Dijon adds such a great flavor and depth.
• Chicken Stock or Broth | Using a bit more broth than most recipes, it thins the soup out and makes it lighter. Taste test before adding salt to your recipe.
• Half and Half | Adds that beautiful creaminess. I used organic half & half, you could also use whole milk, I haven’t tried plant-based. If you try it let me know how it turns out.
• White American Cheese | I used whole milk American cheese; you can usually get this from the deli section, there are no fake ingredients in this cheese, and it melts so beautifully into the soup. But feel free to use shredded (off the block) cheddar, Gruyere, Mozzarella.
• Leftover Ham | you can certainly omit the ham for a delicious Mac n Cheese soup, but if you have it, it adds protein, flavor, and heft to the soup. 
• Peas | Add fresh or frozen peas at the very end if you’d like; they add a pretty pop of color and a little bit of nutrition.

How to Make Mac n Cheese Soup with Leftover Ham

Step 1 | Cook Pasta, Saute Onions, Make a Roux

First, get the pasta cooking; according to package directions, al dente. Drain and set aside.

Meanwhile, melt butter in a large soup pot, and sauté onions (and carrots if you’d like) until soft and caramelized, about 5-7 minutes.

If needed, add another tablespoon of butter, melt in pot; stir in flour and mustard, stirring for 1 minute to get rid of the flour taste.

Step 2 | Make Base of Soup

Add broth and half and half, and cook over medium heat, stirring constantly until steaming, about 4-5 minutes. If no “chunks” are desired, use an immersion blender or place in a blender and process in small batches.

Reduce heat to low, stirring in cheese until melted, but do not boil.

Step 3 | Finish soup

Stir in cooked macaroni and ham, stirring occasionally for 4-5 minutes or until heated. Add salt and pepper to taste, I used about 1 teaspoon kosher salt.

If desired, add fresh or frozen peas just before serving for the freshest, brightest tasting peas.

Variations & Substitutions

• Fresh Ham or Deli Ham in place of Leftover Ham | Use whatever ham you have on hand, heck leave them ham out and use chunks of chicken or turkey or whatever you want!
• Three-Cheese Delight | Experiment with cheeses like smoked Gouda, Gruyere, fontina, or even blue cheese for a unique twist on your cheesy masterpiece.
• Bacon Bliss | If you’re out of ham, sizzle up some crispy bacon as a savory alternative. The smoky, salty goodness will elevate your soup to new heights.
• Smoked Turkey | Swap out the ham for smoked turkey to create a lighter yet satisfying version of this soup. Also try hot dogs, brats, kielbasa or your favorite meat.

• Spice it Up | Add a pinch of cayenne pepper or a dash of hot sauce for a subtle kick. Or try adding your favorite herbs, such as thyme, rosemary or even chopped parsely.
• Crunchy Crumbs | Toasted breadcrumbs or crushed crackers in a little melted butter make for a delightful, crispy topping.
• Veggie-Packed Version | Boost the nutrition by tossing in some sautéed spinach, mushrooms, or roasted red peppers for added color, flavor, and texture.
• Replace the half & half | Use whole milk or even heavy cream for a luscious soup!

Gluten-Free Mac and Cheese Soup

Eaisly make this soup gluten-free, but using a gluten-free all purpose flour, or omitting the flour all together. Purchase your favorite gluten-free macaroni shells (shorter is better), cook according to package directions, slightly under as they will cook again in the soup. That’s it!

Frequently Asked Questions

Storage Tips

After cooling the mac n cheese soup completely, place into an airtight container and refrigerate for up to 5 days.

Can I freeze Macaroni and Cheese Soup?

While it’s possible to freeze this soup, I recommend enjoying it fresh whenever possible. Freezing can change the texture of dairy-based soups, but if you do decide to freeze it, make sure to reheat it slowly and whisk in a little extra milk or cream to restore its creaminess.

How to reheat Mac and Cheese Soup

1. Stovetop Method: For the best results, reheat your mac and cheese soup on the stovetop. Place it in a saucepan over low to medium heat. Stir occasionally to ensure even heating. You may need to add a splash of milk or broth to restore the creaminess as it reheats. This method will maintain the soup’s texture and flavor.
2. Microwave Method: If you’re short on time, you can reheat small portions in the microwave. Use a microwave-safe bowl, cover it with a microwave-safe plate or microwave-safe plastic wrap to prevent splatters, and heat in 30-second intervals, stirring in between. Be cautious not to overheat, as it can cause the cheese to separate.
3. Slow and Steady Wins: Patience is key when reheating. Avoid high heat settings, as they can cause the cheese to scorch or the soup to bubble over.
4. Freshen Up: If your soup looks a bit thick after reheating, you can always add a touch of milk or broth and stir until you achieve your desired consistency.

More of our favorite soup recipes

We love soup season in our house and using up leftovers is even better! Try our favorite soups, like this German Goulash Soup or this Autumn Squash Soup and of course our popular Creamy Chicken Poblano Soup.

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Outback Potato Soup Recipe (Slow Cooker or Stovetop)

My copycat Outback Potato Soup Recipe is an easy recipe the entire family will love! One of the best soups for a cold day, no going outside required.

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A healthier copycat recipe for Panera Autumn Squash Soup that the whole family will love. This easy, vegetarian copycat autumn squash soup recipe is silky smooth and delicious.

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This Authentic German Goulash Soup recipe is so stinking good! It's comforting and has complex flavors that balance out one another, like sweet, savory, sour, and subtle optional spices. Warm and meaty, it's perfect for the chilly months when you need a bowl of comfort.

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Our Favorite Leftover Ham Recipes

If you are making this using leftover ham, there is a good chance you have more to use! Try these favorite recipes.

Instant Pot Scalloped Potatoes with Ham 

Instant Pot Scalloped Potatoes with Ham is a cheesy, creamy, hearty version of a traditional scalloped potato dish. And they are made in a fraction of the time, thanks to the instant pot! Scalloped potatoes are an easy weeknight meal all-in-one, or an amazing side dish to accompany your holiday meal. Your choice!

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This Easy Ham Pot Pie Recipe uses all your best leftovers from the holidays and puts them all into one fantastic dish, resulting in a ham rich filling of tender potatoes, and veggies in a creamy sauce, topped with a buttery, flaky pie crust.

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Ideas for Leftover Ham

Inevitably after Thanksgiving, Christmas and Easter we have leftover ham, sometimes it's just enough for an omelet, other times I can make several meals from the leftovers. I've collaborated with fellow bloggers to gather some of the most delicious ideas for leftover ham.

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I hope you loved this Macaroni and cheese soup — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Easy Mac and Cheese Soup Recipe (with leftover ham)

A 30-minute easy mac and cheese soup recipe that uses real food ingredients. Use leftover ham or your favorite meat to add protein. Best part? No canned cheese soup here!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 -6 Servings

Calories: 486kcal

Author: Kathleen Pope

Equipment

• ▢
  White Soup Mug, Bowl with Handle,
• ▢
  Immersion Blender
• ▢
  All-Clad Soup Pot with Lid Cookware, 4-Qt

Ingredients

• ▢ 1 ½ cups uncooked elbow macaroni shells small, dry shells |may use any smaller pasta shape and/or replace with whole wheat or gluten free shells
• ▢ 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
• ▢ 1 lb Whole Milk White American Cheese bulk, then shredded or diced. Usually found in the deli section
• ▢ 1 cup ham diced (leftover or try other smoked meats)
• ▢ 1 teaspoon kosher salt to taste, start with ½ teaspoon and work up
• ▢ 1 cup peas optional, frozen or fresh

US Customary – Metric

Instructions

• Cook pasta according to package directions, al dente. Drain and set aside.
  Meanwhile, melt butter in a large soup pot, sauté onions (and carrots if you’d like) until soft and caramelized, about 5-7 minutes.
• If needed, add another tablespoon of butter, melt in pot; stir in flour and mustard, stirring for 1 minute.
• Add broth and half and half, cook over medium heat, stirring constantly until steaming, about 4-5 minutes. If no "chunks" are desired, use immersion blender or place in blender and process in small batches.
• Reduce heat to low, stirring in cheese until melted, but do not boil. Stir in cooked macaroni and ham, cooking stirring occasionally for 4-5 minutes or until heated through.

  Add salt and pepper to taste, I used about 1 teaspoon salt. If desired, add fresh or frozen peas just before serving for the freshest, brightest-tasting peas.

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Notes

DO NOT BOIL | Cheese-based soups will often separate or “curdle” when they are brought to a boil; keep your temp low.
REHEAT | Reheat this soup by adding a little chicken broth or water over low heat, stirring until warmed through.
STORAGE | Store any leftovers in the fridge up to 5 days, I do not recommend freezing this recipe.
GLUTEN FREE | Replace flour with GF All Purpose flour, use GF Pasta
VEGETARIAN | Omit ham and replace broth with Vegetarian stock
MEAT OPTIONS | I have used Polish sausage, hot dogs, kielbasa — all delicious. Try smoked turkey, chicken or your favorite meat. 

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 32g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1556mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3596IU | Vitamin C: 9mg | Calcium: 666mg | Iron: 2mg

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