Mac and Cheese Soup Recipe

Introduction

This Mac and Cheese Soup is a comforting twist on a classic favorite, combining creamy cheese sauce with tender pasta in a warm, savory broth. It’s perfect for chilly evenings or whenever you need a cozy meal in a bowl.

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

1. Step 1: In a large pot, bring the broth to a boil over medium-high heat. Add the elbow macaroni and cook until just al dente, about 8-10 minutes. Once cooked, set the pot aside.
2. 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 1-2 minutes until smooth and thickened.
3. Step 3: Gradually add the milk to the roux, whisking constantly to combine. The sauce may clump at first but will smooth out as more milk is incorporated.
4. Step 4: Stir in the cheddar, Parmesan, and mozzarella cheeses. Reduce heat to low and add garlic powder and mustard powder. Continue stirring until the cheese melts completely and the sauce is smooth.
5. Step 5: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir well to combine all ingredients evenly.
6. Step 6: Garnish the soup with finely chopped green onions and freshly cracked black pepper. Serve warm and enjoy.

Tips & Variations

• For a richer soup, substitute half of the milk with heavy cream.
• Add cooked bacon or sautéed mushrooms for extra flavor and texture.
• Use smoked cheddar for a smoky twist on the classic cheese flavor.
• If you prefer a thicker soup, reduce the broth by simmering before adding the pasta.

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 to prevent the cheese from separating. You may need to add a splash of milk or broth to loosen the soup while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pasta for this soup?

Yes, gluten-free pasta works well as a substitute. Just adjust the cooking time according to the package instructions to avoid overcooking.

Can I prepare the soup ahead of time?

You can prepare the cheese sauce and cook the pasta separately in advance. Combine and heat everything together just before serving for best texture and flavor.

Mac and Cheese Soup Recipe

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★★★★★

4.5 from 91 reviews

This creamy Mac and Cheese Soup is a comforting blend of tender elbow macaroni and rich, cheesy broth. Made with a mix of sharp cheddar, Parmesan, and mozzarella cheeses, it delivers a luscious, velvety texture with a savory depth from garlic and mustard powders. Perfect as a hearty lunch or cozy dinner, garnished with fresh green onions and black pepper for a pop of freshness and spice.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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 Pasta: In a large pot, bring the vegetable or chicken broth to a boil over medium-high heat. Add the elbow macaroni pasta and cook until just al dente, about 8-10 minutes. Drain if necessary and set aside.
2. Make Roux: While the pasta cooks, melt the unsalted butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes until a smooth, thickened roux forms.
3. Add Milk: Gradually whisk in the milk. The mixture will initially clump and thicken but will smooth out as you continue adding the milk and whisking, creating a creamy base.
4. Add Cheese and Seasonings: Stir in the grated sharp cheddar, Parmesan, and mozzarella cheeses. Reduce heat to low and add the garlic powder and mustard powder. Continue stirring until the cheeses melt completely and the sauce is smooth.
5. Combine Soup: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth mixture. Stir well to combine all elements into a creamy mac and cheese soup.
6. Garnish and Serve: Ladle the soup into bowls and garnish with finely chopped fresh green onions and freshly cracked black pepper. Serve warm and enjoy.

Notes

• For a thicker soup, reduce the amount of broth or cook the soup a bit longer to thicken.
• You can substitute sharp cheddar with mild or medium cheddar for a less intense cheese flavor.
• For a richer soup, use whole milk or add a splash of cream.
• Adding a pinch of smoked paprika or cayenne pepper can add a subtle heat and complexity.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling.

Keywords: mac and cheese soup, cheesy soup, comfort food, creamy soup, easy soup recipe, cheddar soup, pasta soup