Mac and Cheese Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/mac-and-cheese-soup-recipe/
