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!
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.
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.