Mac and Cheese Soup Recipe

Introduction

This creamy Mac and Cheese Soup combines all the comforting flavors of classic mac and cheese in a warm, hearty soup form. It’s perfect for chilly days when you want something rich, cheesy, and easy to enjoy by the bowlful.

Ingredients

• 5 cups vegetable or chicken broth
• 1 cup (about ½ pound) elbow macaroni pasta, uncooked
• 1/3 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 ½ cups milk
• 2 cups sharp yellow cheddar cheese, grated
• ⅓ cup fresh Parmesan cheese, grated
• ¼ cup mozzarella cheese, grated
• 1 teaspoon garlic powder
• ½ tablespoon mustard powder
• Fresh green onions, finely chopped (for garnish)
• Black pepper, freshly cracked (for garnish)

Instructions

1. Step 1: In a large pot, bring the broth to a boil over medium-high heat. Add the macaroni pasta and cook until just al dente, about 8 to 10 minutes. Remove from heat and set aside.
2. Step 2: While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour constantly to form a roux, cooking for 1 to 2 minutes until smooth and thickened.
3. Step 3: Gradually add the milk to the roux, whisking continuously. Although the mixture may clump at first, keep whisking until it smooths out and thickens.
4. Step 4: Stir in the cheddar, Parmesan, and mozzarella cheeses. Lower the heat to low and mix in the garlic powder and mustard powder, stirring until the cheese sauce is smooth and well combined.
5. Step 5: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir gently to combine everything into a creamy soup.
6. Step 6: Garnish with finely chopped green onions and freshly cracked black pepper. Serve the soup warm for the best comforting experience.

Tips & Variations

• For a richer flavor, use whole milk or add a splash of heavy cream.
• Try adding cooked bacon or ham for a smoky twist.
• Use gluten-free flour and pasta to make this soup gluten-free.
• Experiment with different cheese blends, such as Gruyere or Fontina, for a unique taste.

Storage

Store leftover Mac and Cheese Soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally and adding a splash of milk to loosen the soup if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat or gluten-free pasta?

Yes, you can substitute regular elbow macaroni with whole wheat or gluten-free pasta. Just adjust cooking time according to package instructions to avoid overcooking.

How can I make the soup creamier?

Adding a bit of heavy cream along with the milk will increase creaminess. Also, stirring gently and not letting the soup boil after adding cheese will help keep the texture smooth and velvety.

Mac and Cheese Soup Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This creamy Mac and Cheese Soup combines tender elbow macaroni, a rich cheese sauce, and flavorful seasonings for a comforting bowl of warmth. Featuring a blend of sharp cheddar, Parmesan, and mozzarella cheese, this soup is a perfect cozy meal enhanced with garlic and mustard powder and topped with fresh green onions and black pepper.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 5 cups vegetable or chicken broth
• 1 cup (about ½ pound) elbow macaroni pasta, uncooked

Cheese Sauce

• 1/3 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 ½ cups milk
• 2 cups sharp yellow cheddar cheese, grated
• ⅓ cup fresh Parmesan cheese, grated
• ¼ cup mozzarella cheese, grated
• 1 teaspoon garlic powder
• ½ tablespoon mustard powder

Garnish

• Fresh green onions, finely chopped
• Black pepper, freshly cracked

Instructions

1. Cook the Pasta: In a large pot, bring the vegetable or chicken broth to a boil over medium-high heat. Add the uncooked elbow macaroni and cook until just al dente, about 8-10 minutes. Once cooked, set aside with the broth.
2. Make the Roux: While the pasta cooks, melt the unsalted butter in a large saucepan over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes until the mixture becomes smooth and starts to thicken to form a roux.
3. Add Milk: Gradually pour in the milk while whisking constantly. Initially, the mixture might clump and thicken unevenly, but as more milk is incorporated, the sauce will become smooth and creamy.
4. Incorporate Cheeses and Spices: Lower the heat to low and add the grated sharp cheddar, Parmesan, and mozzarella cheeses. Stir continuously until all the cheese has melted into a smooth sauce. Then sprinkle in the garlic powder and mustard powder, mixing well to combine all flavors.
5. Combine Soup and Cheese Sauce: Slowly pour the prepared cheese sauce into the pot containing the cooked macaroni and broth. Stir well to thoroughly combine, creating a creamy mac and cheese soup.
6. Garnish and Serve: Ladle the soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm for the best experience.

Notes

• Use sharp cheddar for a more intense cheesy flavor.
• For a richer soup, substitute some of the milk with cream.
• Adjust the thickness by adding more broth if the soup gets too thick.
• Freshly cracked black pepper adds a nice contrast to the creamy texture.
• You can use gluten-free flour to make the soup gluten-free.

Keywords: mac and cheese soup, creamy soup, cheese soup, comfort food, easy soup recipe, stovetop soup, macaroni soup