Mac and Cheese Soup Recipe

Introduction

This Mac and Cheese Soup is a comforting twist on two classic favorites. Creamy, cheesy, and perfectly seasoned, it combines tender elbow macaroni with a rich cheese sauce that’s easy to make and sure to satisfy your cravings.

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 uncooked elbow macaroni and cook until just al dente, about 8 to 10 minutes. Once cooked, set aside.
2. Step 2: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly to create a roux, cooking for 1 to 2 minutes until smooth and thickened.
3. Step 3: Gradually whisk in the milk, continuing to stir constantly. Although the sauce may clump at first, it will smooth out as you add more milk.
4. Step 4: Lower the heat, then stir in the cheddar, Parmesan, and mozzarella cheeses. Add the garlic powder and mustard powder, mixing well until the sauce is smooth and creamy.
5. Step 5: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth, stirring gently to combine everything evenly.
6. Step 6: Garnish with finely chopped green onions and freshly cracked black pepper. Serve the soup warm for the best flavor and comfort.

Tips & Variations

• For a richer flavor, use whole milk or add a splash of heavy cream in place of some milk.
• Swap out the cheddar cheese for Gruyère or smoked gouda to create a different cheese profile.
• If you prefer a thicker soup, reduce the amount of broth slightly or cook a few extra minutes to thicken.
• Add cooked bacon or sautéed mushrooms for extra texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much, stir in a splash of milk or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat slowly on the stove before serving, adding extra milk or broth if needed to restore creaminess.

Can I use gluten-free flour in this recipe?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend to make the soup gluten-free. You may need to adjust the amount slightly as gluten-free flours can vary in thickening power.

Mac and Cheese Soup Recipe

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★★★★★

4.9 from 59 reviews

A creamy and comforting Mac and Cheese Soup that combines tender elbow macaroni in a rich, cheesy broth. Made with a blend of sharp cheddar, Parmesan, and mozzarella cheeses, this soup offers an indulgent twist on classic mac and cheese in a warm, hearty bowl perfect for any cozy meal.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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 macaroni. In a large pot, bring the broth to a boil over medium-high heat. Add the uncooked elbow macaroni and cook until just al dente, about 8 to 10 minutes. Once cooked, set the pot aside to keep warm.
2. Make the roux. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is smooth and starts to thicken, creating a roux that will thicken the sauce.
3. Add milk and thicken the sauce. Gradually pour in the milk while whisking continuously to avoid lumps. The sauce may clump at first but will become smooth as you continue whisking and adding the milk. Cook until the sauce thickens slightly.
4. Incorporate the cheeses and seasonings. Lower the heat to low and add the sharp cheddar, Parmesan, and mozzarella cheeses to the sauce. Stir continuously until all the cheese melts and the sauce becomes smooth. Then, mix in the garlic powder and mustard powder evenly for extra flavor.
5. Combine cheese sauce with the macaroni soup. Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir gently until everything is well combined and heated through.
6. Garnish and serve. Ladle the mac and cheese soup into bowls, and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm and enjoy.

Notes

• You can use either vegetable or chicken broth depending on your preference and dietary restrictions.
• Adjust the amount of garlic powder and mustard powder to suit your taste.
• For a richer flavor, use whole milk or half-and-half instead of regular milk.
• If you prefer a thicker soup, reduce the broth by simmering it slightly before adding pasta.
• This soup is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently to avoid curdling.

Keywords: mac and cheese soup, creamy mac and cheese, cheesy soup, comfort food, pasta soup, cheddar soup