Mac and Cheese Soup Recipe

Introduction

Mac and Cheese Soup is a comforting twist on the classic favorite, combining creamy cheese sauce with tender pasta in a warm, hearty soup. It’s perfect for cozy nights when you want something indulgent yet simple to prepare.

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)
• Freshly cracked black pepper (for garnish)

Instructions

1. 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 8-10 minutes. Remove from heat and set aside.
2. Step 2: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly to form a smooth roux, cooking for 1-2 minutes until thickened.
3. Step 3: Gradually whisk in the milk. The sauce will thicken and clump at first but will smooth out as you add more milk. Continue whisking until well combined.
4. Step 4: Stir in the cheddar, Parmesan, and mozzarella cheeses. Reduce the heat to low, then add garlic powder and mustard powder. Mix until the cheese melts and the sauce is smooth.
5. Step 5: Slowly pour the cheese sauce into the pot with the macaroni and broth. Stir well to combine everything evenly.
6. Step 6: Garnish with finely chopped green onions and freshly cracked black pepper. Serve the soup warm and enjoy.

Tips & Variations

• For a richer flavor, use half-and-half or cream instead of milk.
• Add cooked bacon or ham for a meaty twist.
• Use gluten-free flour and pasta to make this recipe gluten-free.
• Swap sharp cheddar with smoked cheddar for a deeper taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to thin the soup if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mac and Cheese Soup ahead of time?

Yes, you can prepare the soup a day in advance. Keep it refrigerated and reheat gently before serving to preserve the creamy texture.

What is the best cheese to use in this soup?

Sharp cheddar is key for bold flavor, but combining it with Parmesan and mozzarella adds creaminess and depth. Feel free to experiment with other cheeses like Gruyère or Monterey Jack.

Mac and Cheese Soup Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This creamy and comforting Mac and Cheese Soup combines tender elbow macaroni with a rich blend of sharp cheddar, Parmesan, and mozzarella cheeses, all simmered in a flavorful broth. Perfect as a hearty lunch or cozy dinner, this soup delivers all the indulgence of classic mac and cheese in a luscious, spoonable form.

• Author: Marco
• 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
• 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 pasta and cook until just al dente, about 8 to 10 minutes. Once cooked, set the macaroni and broth mixture aside.
2. Prepare the roux: While the pasta cooks, melt the unsalted butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly to form a smooth roux, cooking for about 1 to 2 minutes until it thickens slightly and turns golden.
3. Add milk to create the sauce: Gradually pour in the milk while whisking continuously to combine with the roux. Although the mixture may clump initially, keep whisking as you add more milk until the sauce becomes smooth and thickened.
4. Incorporate the cheeses and seasonings: Reduce the heat to low and add the shredded sharp cheddar, Parmesan, and mozzarella cheeses to the sauce. Stir until all the cheese melts completely, creating a velvety cheese sauce. Then mix in the garlic powder and mustard powder evenly throughout the sauce.
5. Combine cheese sauce with macaroni soup: Slowly pour the creamy cheese sauce into the pot with the cooked macaroni and broth. Stir gently until the soup is well combined and heated through.
6. Garnish and serve: Ladle the soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper to taste. Serve warm for the best comforting experience.

Notes

• You can use either vegetable or chicken broth depending on your dietary preference or desired flavor.
• For a richer soup, substitute some or all of the milk with half-and-half or heavy cream.
• Feel free to experiment with different cheese blends like Gruyere or Monterey Jack for variations.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk to restore creaminess.
• To make this recipe vegetarian, use vegetable broth and ensure cheeses are free from animal rennet.

Keywords: mac and cheese soup, creamy soup, cheddar cheese soup, easy soup recipe, stovetop mac and cheese