Name: Mac and Cheese Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; Black pepper, freshly cracked

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Introduction

This Mac and Cheese Soup is a comforting twist on two classic favorites: macaroni and cheese and creamy soup. It’s rich, cheesy, and perfect for cozy dinners or a satisfying lunch. Ready in under 30 minutes, it’s a delicious way to warm up any day.

A white bowl filled with creamy orange-colored soup topped with small shell pasta pieces. The soup has a smooth texture with a few small green onion slices scattered on top. There is a sprinkle of black pepper for garnish. A spoon is partly submerged in the soup, with a woman's hand holding the spoon from the right side. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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. Drain and set aside.
Step 2: While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour constantly to make a roux, cooking for 1 to 2 minutes until smooth and thickened.
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.
Step 4: Reduce heat to low and stir in the cheddar, Parmesan, and mozzarella cheeses until fully melted. Add garlic powder and mustard powder, mixing well to combine.
Step 5: Pour the cheese sauce into the pot with the cooked macaroni and broth. Stir gently until everything is well combined and heated through.
Step 6: Serve warm, garnished with freshly chopped green onions and cracked black pepper for a burst of fresh flavor.

Tips & Variations

Use smoked cheddar for a deeper, smoky flavor.
Substitute half-and-half for milk for an even creamier texture.
Add cooked bacon bits or diced ham for a meaty variation.
For a spicier kick, sprinkle in a pinch of cayenne or smoked paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of milk to restore creaminess if needed. Avoid microwave reheating at high power to prevent curdling.

How to Serve

A white bowl filled with creamy orange soup that looks smooth and thick, topped with small, soft elbow macaroni pieces spread evenly on the surface. Tiny pieces of green herbs and black pepper flakes are sprinkled over the soup, adding texture and color contrast. A spoon is placed inside the bowl, partly submerged in the soup, and a woman's hand is holding the spoon, gently scooping some macaroni. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, penne, or rotini works well. Just adjust cooking times as needed to achieve al dente texture.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute butter with a plant-based alternative, use a non-dairy milk like almond or oat milk, and select dairy-free cheese alternatives that melt well.