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