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Mac and Cheese Soup Recipe

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★★★★★

4.1 from 21 reviews

Mac and Cheese Soup is a comforting and creamy twist on classic macaroni and cheese. This hearty soup combines tender elbow macaroni cooked in flavorful broth and enveloped in a rich cheese sauce made with sharp cheddar, Parmesan, and mozzarella. Finished with garlic and mustard powder for depth of flavor and garnished with fresh green onions and cracked black pepper, this soup is perfect for a cozy meal in just 30 minutes.

Ingredients

Scale

Soup Base

  • 5 cups vegetable or chicken broth
  • 1 cup (about ½ pound) elbow macaroni pasta, uncooked

Cheese Sauce

  • 1/3 cup butter, unsalted
  • 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, about 8-10 minutes. Once cooked, set aside the macaroni and broth mixture.
  2. Make the Roux: While the pasta is cooking, melt the unsalted butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes until the mixture becomes smooth and thickened, forming a roux.
  3. Add Milk to Form Cheese Sauce: Gradually pour in the milk while whisking constantly to combine with the roux. Although the sauce may clump initially, continue adding milk and whisking until it becomes smooth and begins to thicken.
  4. Melt the Cheeses and Add Seasoning: Stir in the grated sharp cheddar, Parmesan, and mozzarella cheeses into the milk mixture. Reduce the heat to low and add the garlic powder and mustard powder. Keep stirring until all the cheese melts and the sauce is smooth.
  5. Combine Soup and Cheese Sauce: Slowly pour the cheese sauce into the pot with the macaroni broth. Stir well to fully combine the cheesy sauce with the al dente macaroni and broth, creating a creamy soup consistency.
  6. Garnish and Serve: Ladle the mac and cheese soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm for a hearty and comforting meal.

Notes

  • For a richer flavor, you can substitute part of the milk with half-and-half or cream.
  • If you prefer a thicker soup, reduce the broth to 4 cups or cook the soup longer to thicken.
  • Use freshly grated cheeses for better melting and flavor compared to pre-shredded varieties.
  • To make it vegetarian, use vegetable broth instead of chicken broth.
  • Store leftovers 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, creamy mac and cheese, easy mac and cheese soup, cheesy soup recipe, comfort food soup, cheddar cheese soup, homemade mac and cheese soup

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