Mac and Cheese Soup Recipe

Introduction

Mac and Cheese Soup is a comforting twist on the classic dish, combining creamy cheese sauce with tender pasta in a warm, flavorful broth. This hearty soup is perfect for cozy dinners or when you crave something both cheesy and satisfying.

Ingredients

• 5 cups vegetable or chicken broth
• 1 cup (about ½ pound) elbow macaroni pasta, uncooked
• ⅓ cup unsalted butter
• ¼ 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 macaroni pasta and cook until just al dente, about 8-10 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 create a roux, cooking for 1-2 minutes until smooth and thickened.
3. Step 3: Gradually whisk in the milk. The mixture may thicken and clump at first, but continue whisking until it becomes smooth.
4. Step 4: Stir in the cheddar, Parmesan, and mozzarella cheeses. Reduce heat to low, then add the garlic powder and mustard powder. Mix until the cheese is fully melted and the sauce is smooth.
5. Step 5: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir well to combine everything evenly.
6. Step 6: Garnish with finely chopped green onions and freshly cracked black pepper. Serve warm and enjoy!

Tips & Variations

• Use sharp cheddar for a bolder, tangier flavor or mix in smoked cheese for a subtle smoky note.
• For a creamier texture, add a splash of heavy cream along with the milk.
• To make it vegetarian, use vegetable broth instead of chicken broth.
• Add cooked bacon or ham bits for extra savory depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this soup?

Yes, small pasta shapes like shells, rotini, or penne work well. Just adjust the cooking time to ensure they are al dente before adding the cheese sauce.

Is this soup freezer-friendly?

Cheese-based soups can separate when frozen, so freezing is not recommended for best texture. It’s best enjoyed fresh or refrigerated and consumed within a few days.

Mac and Cheese Soup Recipe

Print Recipe

★★★★★

4.5 from 705 reviews

A comforting and creamy Mac and Cheese Soup featuring tender elbow macaroni simmered in a cheesy broth blend of sharp cheddar, Parmesan, and mozzarella. This hearty soup is perfectly seasoned with garlic and mustard powders and garnished with fresh green onions and freshly cracked black pepper for added flavor and texture.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 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

• ⅓ cup unsalted butter
• ¼ 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 8-10 minutes. Remove from heat and set aside.
2. Prepare the Roux: While the pasta cooks, melt the butter in a large saucepan over medium heat. Stir in the flour and whisk constantly for 1-2 minutes until it forms a smooth, thickened roux base.
3. Add Milk to Roux: Gradually pour in the milk, whisking constantly to prevent lumps. Initially, the sauce will clump, but continue adding more milk and whisking until the mixture becomes smooth and thickened.
4. Melt the Cheeses: Reduce the heat to low and stir in the grated cheddar, Parmesan, and mozzarella cheeses. Add garlic powder and mustard powder, and mix thoroughly until the cheese sauce is smooth and well combined.
5. Combine Cheese Sauce and Macaroni Soup: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir well to combine everything evenly into a creamy, cheesy 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 and enjoy.

Notes

• Use sharp cheddar cheese for a stronger flavor and better melting texture.
• You can substitute vegetable broth to make the soup vegetarian.
• Cook the macaroni until just al dente as it will continue to soften slightly once combined with the cheese sauce.
• Adjust seasoning with salt and pepper to taste if needed before serving.
• This soup can be reheated gently on the stovetop; add a splash of milk to loosen if it thickens upon cooling.

Keywords: Mac and Cheese Soup, Cheesy Soup, Comfort Food, Creamy Macaroni Soup, Easy Dinner Soup