Calling all macaroni and cheese fans! This soup is delightfully creamy, cheesy and a perfect one-pot recipe for a weeknight dinner. Top your bowl with some fish-shape cheddar crackers for an extra satisfying cheesy crunch.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
40 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan melt butter over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.

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  • Stir in broth and mustard. Bring to boiling; reduce heat to maintain simmer. Stir in cream cheese until smooth. Stir in half-and-half. Reduce heat to low. Gradually add shredded cheese, whisking until melted. Stir in cooked macaroni, ham, and peas; heat through.

Shred That Cheese

Preshredded cheeses may seem convenient, but when making cheesy soups, steer clear of the bags. Many packaged cheeses contain starches that can affect the way it melts into the soup. For the smoothest, creamiest results, buy a block of cheese and shred it yourself.

Nutrition Facts

618 calories; fat 40g; cholesterol 125mg; saturated fat 24g; carbohydrates 41g; mono fat 11g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 8g; protein 24g; vitamin a 1539.2IU; vitamin c 6.1mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 4.5mg; vitamin b6 0.3mg; folate 121.3mcg; vitamin b12 0.8mcg; sodium 954mg; potassium 482mg; calcium 424mg; iron 2.2mg.
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