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Mac and Cheese Soup Recipe

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★★★★★

4.4 from 125 reviews

This Mac and Cheese Soup is a creamy, comforting twist on classic macaroni and cheese. Combining al dente elbow macaroni with a rich cheese sauce made from sharp cheddar, Parmesan, and mozzarella, it offers a hearty and satisfying soup perfect for chilly days or anytime you need a warm, cheesy delight. Topped with fresh green onions and cracked black pepper, this easy-to-make soup strikes a perfect balance between indulgence and homestyle comfort.

Ingredients

Scale

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 vegetable or chicken broth to a boil over medium-high heat. Add the uncooked elbow macaroni and cook until just al dente, approximately 8-10 minutes. Once done, remove the pot from heat and set aside the cooked macaroni in broth.
  2. Prepare the Roux: While the macaroni cooks, melt the unsalted butter in a large saucepan over medium heat. Gradually whisk in the all-purpose flour, stirring constantly to create a smooth roux. Continue whisking for 1-2 minutes until the mixture thickens and becomes smooth.
  3. Add Milk to the Roux: Slowly pour in the milk while continuously whisking to prevent lumps. Initially, the sauce may thicken and clump, but keep whisking and adding milk progressively until the sauce becomes smooth and creamy.
  4. Incorporate the Cheeses and Seasonings: Reduce the heat to low and stir in the grated sharp cheddar, Parmesan, and mozzarella cheeses. Add garlic powder and mustard powder, then mix thoroughly until the cheeses melt and the sauce is smooth and velvety.
  5. Combine Sauce and Pasta: Slowly pour the cheese sauce into the pot containing the macaroni and broth, stirring gently but well to combine all ingredients into a creamy, cheesy soup base.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm for the best comforting experience.

Notes

  • You can substitute vegetable broth with chicken broth based on your preference for a richer flavor.
  • Use freshly grated cheeses for better melting and flavor compared to pre-shredded varieties.
  • Adjust the thickness of the soup by controlling the amount of milk added; add more for thinner consistency or reduce for thicker soup.
  • For a spicier kick, add a pinch of cayenne pepper or smoked paprika along with garlic and mustard powders.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.

Keywords: Mac and Cheese Soup, Cheesy Soup, Comfort Food, Macaroni Soup, Cheese Sauce, Easy Soup Recipe

Find it online: https://victoriablair.com/mac-and-cheese-soup-recipe/