Mac and Cheese Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/mac-and-cheese-soup-recipe/
