Mac And Cheese Soup With Ham And Broccoli
This easy soup recipe features everything you love about creamy macaroni and cheese. Featuring diced ham, tender broccoli florets, and a perfect blend of seasonings this mac and cheese soup is a bowl full of cozy comfort that appeals to the kid in us all.
I feel like most kids like mac and cheese. I mean it’s pasta, which is like a beloved staple in the kingdoms of toddler and child, smothered in a rich and creamy cheese sauce. Who wouldn’t love that?
My kids are no exception to the macaroni and cheese rule. I’m also a huge fan due to it’s inherent yumminess, but also because it’s just so darn versatile.
It makes a great side dish to so many of our favorite meals on busy evenings, and it’s an easy option to bring to potlucks and barbecues.
Whether it serves as a lunch that I know my pickiest eaters will actually eat and enjoy, or even as a snack for the bottomless pits that are my teenagers, a good mac and cheese always saves the day for me.
You could ask my youngest son any day, any time what he’d like to eat and he’d quite happily tell you mac and cheese- and mean it.
I, however, can’t survive on cheesy pasta alone and I have to insist on somewhat balanced meals that include things like protein and vegetables.
Luckily, I was able to get creative and figured out an acceptable way to flesh out his favorite boxed dinner and turn it into a meal fit for the whole family with this quick and easy mac and cheese soup with ham and broccoli.
Ready in under thirty minutes with boxed mac and cheese as the base, this cozy soup is a fun dinner that tastes great and just might encourage your kids to eat, and enjoy, some veggies.
Ingredients Needed
Like all my favorite recipes, making this macaroni and cheese soup doesn’t require anything super fancy or hard to find.
To make it, you’ll need:
- Mac & Cheese – A 12 ounce box of classic Velveeta shells and cheese. The kind with a cheese sauce packet included, not a packet of powder.
- Broccoli – Fresh broccoli florets. You could use frozen broccoli, but you need to thaw and drain it well beforehand so that it doesn’t make the soup watery.
- Onion – A bit of finely diced yellow onion really boosts the flavor profile. If feeding picky eaters, finely mince it and it will be hidden in the liquid.
- Condensed Soup – A 10.5 ounce can of condensed cheddar cheese soup
- Dairy – A blend of milk and heavy cream thin out the cheese sauce into a rich & creamy soup base.
- Cheese – Shredded cheddar cheese
- Ham – Diced ham. This is a great way to use up leftover ham after the holidays or any other big meal.
- Salt & Pepper – To taste. These are both totally optional, and I’d recommend tasting the finished mac and cheese soup before adjusting accordingly. Be careful when tasting the hot soup!
Once you’ve gathered all the ingredients, you’re ready to begin!
How To Make Mac And Cheese Soup
This mac and cheese soup recipe really is pretty basic, both in it’s ingredients and the steps it takes to make it.
You start it just like you would with any other boxed macaroni & cheese.
Add 8 cups of water to a large soup pot, and bring it to a boil. Once a rolling boil’s reached, add the packaged pasta to the pot. Give it a good stir to prevent the pasta from sticking together. Set the cheese packet aside to use later.
Let the pasta cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. If the time for al dente is different on the package instructions, follow that suggested cook time instead.
Drain the cooked macaroni, transfer it back to the soup pot, and set it aside.
Add two cups of water to a separate pot and bring it to a rolling boil. Add the broccoli and onion to the pot and cook, uncovered, for roughly three minutes.
Add the condensed soup, ham, milk, cream, and the cheese sauce packet from the boxed mix. Whisk everything together until until the everything’s evenly combined and smooth.
Pour this mixture into the soup pot with the pasta. Heat the soup just until hot, then add the cheese. Stir occasionally until it’s melted and the soup’s smooth. and the cheese has melted.
Season the soup with salt and pepper, to taste.
Ladle the soup into bowls, serve warm, and enjoy!
Storing
While most soup’s store well, this macaroni and cheese soup is best enjoyed the day it was made.
If you do have leftovers, you can store them in an airtight container in the refrigerator overnight.
I highly recommend enjoying them again the next day. The longer the pasta sits the more of the sauce causing it to break down and become soggy.
Tips & Tricks
- Velveeta shells and cheese comes in a variety of sizes and flavors now. This recipe is only meant to be made using the 12 ounce box, original cheese flavored variety.
- While this soup already includes broccoli, it’s a great recipe to use to get in other extra veggies too. Both carrots and corn would make a delicious addition.
Other Mac And Cheese Inspired Recipes You Don’t Want To Miss
Just like the son’s favorite mac and cheese, this soup starts off with a box of the good stuff.
With the simple additions of a few extra seasonings, the help of some veggies, diced ham for it’s exceptional flavor and extra creaminess this soup is ready in a flash.
It’s perfect for dinner any night of the week or weekend, and it’s mom and kid approved for any time of year.
If you’ve tried this easy MAC AND CHEESE SOUP WITH HAM & BROCCOLI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mac And Cheese Soup with Ham & Broccoli
Ingredients
- 1 12 oz box velveeta shells and cheese
- 10 cups water divided
- 2 1/2 cups fresh broccoli florets
- 2 tbsp finely chopped onion
- 1 10.5 oz can condensed cheddar cheese soup
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup diced, cooked ham
Instructions
- Add 8 cups of water to a soup pot and bring it to a boil. Add in the macaroni, and cook 8-10 minutes--stirring occasionally-- or until the pasta's tender.
- Add the remaining 2 cups of water to a medium sized sauce pan, and bring it to a boil. Add in the broccoli and onion and let them cook, uncovered, for about 3 minutes.
- Stir in the cheddar cheese soup, milk, cream, cheddar cheese, ham, and the contents of the cheese sauce packet from the box until they're all evenly combined and the cheese has completely melted.
- Allow the soup to heat through. Drain the cooked macaroni and stir it into the soup.
- Ladle into bowls and serve warm.
Nutrition
What at great idea turning mac and cheese into a soup! The things we do to make our boys happy :). Thankyou for sharing this at fiesta friday. I hope you are having a great weekend!
Thanks :)
Thanks, Ashley!
SHUT UP!!! This looks Amazing! I didn’t think Mac and Cheese could get any better, but WHAT!?!
Yes, yes, yes. For once– it does get even better! Let me know if you give it a try.
Amen, sistah!!
I have never thought of mac and cheese as a soup! How cool!
It’s divine :)
I love mac and cheese and the addition of broccoli and turning it into a soup is genius.
Thanks!
Thanks, Candi :)
You always have the coolest combos! Sounds delish, pinning!
Aww, thanks April. I try to get creative- especially with so many mouths to feed on our budget.
My kids would love this. Pined and shared.
Thanks, Quinn! It really does seem to be a huge hit with the kids as much as with the adults. Guess it’s because we’re all such kids at heart, right?
What a clever idea! This is the perfect comfort food!
Thanks, Michelle! We sure think so :) Finally, I got the kids excited about a soup!