Mac and Cheese Soup Recipe

Introduction

This Mac and Cheese Soup is a creamy, comforting twist on the classic favorite. Combining tender elbow macaroni with a rich cheese sauce, it’s perfect for cool evenings or whenever you need a cozy meal.

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 elbow macaroni and cook until just al dente, about 8-10 minutes. Drain if necessary 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 until smooth and thickened, about 1-2 minutes.
3. Step 3: Gradually whisk in the milk. The sauce may clump at first but will become smooth as you add more milk and continue whisking.
4. Step 4: Reduce heat to low and stir in the cheddar, Parmesan, and mozzarella cheeses until melted and smooth. Mix in garlic powder and mustard powder until well combined.
5. Step 5: Slowly pour the cheese mixture into the pot with the cooked macaroni and broth. Stir gently until everything is combined evenly.
6. Step 6: Garnish with finely chopped green onions and freshly cracked black pepper. Serve the soup warm and enjoy.

Tips & Variations

• Use sharp cheddar for a bolder flavor or try smoked cheese for a unique twist.
• For a creamier soup, substitute half the milk with heavy cream.
• Add cooked bacon or sautéed mushrooms for extra texture and taste.
• Gluten-free flour or cornstarch can replace all-purpose flour to make it gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent the cheese from separating or the sauce from thickening too much. Add a splash of milk if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, small pasta shapes like shells, rotini, or mini penne work well and hold the cheese sauce nicely.

How can I make this soup vegan?

Use a vegetable broth, plant-based milk, vegan butter, flour, and substitute the cheeses with vegan cheese alternatives.

Mac and Cheese Soup Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This creamy Mac and Cheese Soup is a comforting bowl of cheesy goodness with tender elbow macaroni simmered in a flavorful broth and a rich cheese sauce. Combining sharp cheddar, Parmesan, and mozzarella, this soup offers a delightful twist on classic mac and cheese, perfect for a cozy meal any day.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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 (for garnish)
• Black pepper, freshly cracked (for garnish)

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 al dente, about 8-10 minutes. Once cooked, set the macaroni soup aside.
2. Prepare the Roux: While the macaroni is cooking, melt the unsalted butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes until the mixture becomes smooth and thickened.
3. Make the Cheese Sauce: Gradually whisk in the milk, continuing to whisk constantly. Initially, the sauce will thicken and clump but will smooth out as more milk is incorporated. Once smooth, reduce the heat to low and add the grated cheddar, Parmesan, and mozzarella cheeses. Stir until the cheeses melt fully and the sauce is smooth. Add the garlic powder and mustard powder, stirring to combine evenly.
4. Combine Soup and Cheese Sauce: Slowly pour the hot cheese sauce into the macaroni and broth mixture. Stir gently but thoroughly until fully combined and creamy.
5. Serve and Garnish: Ladle the soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm for the best comfort experience.

Notes

• Use sharp cheddar for a more pronounced cheese flavor.
• You can substitute milk with half-and-half for a richer soup.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Do not overcook the macaroni; it will continue to soften in the soup.
• Freshly grated cheeses melt better than pre-shredded.

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