This Mac and Cheese Soup is the ultimate comfort in a bowl! It’s creamy, cheesy, and packed with pasta goodness, making it a warm hug on a chilly day.
You can’t go wrong with a dish that combines two favorites: mac and cheese with the coziness of soup. I love to add some extra cheese on top—because why not? 🧀
It’s super easy to whip up, just cook everything in one pot and enjoy! Perfect for a quick dinner or a fun twist on a classic that the whole family will love.
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta for mac and cheese. If you’re out, any small pasta like shells, penne, or even fusilli works great too!
Chicken Broth: I usually go for chicken broth because it adds rich flavor. For a vegetarian version, use vegetable broth instead. It’s just as tasty!
Cheddar Cheese: Sharp cheddar gives that strong cheesy flavor I love! If you’re feeling adventurous, try mixing in different cheeses like Monterey Jack or even pepper jack for some spice.
Gruyère Cheese: This cheese adds a nutty flavor and creamy texture. If you can’t find it, Swiss cheese is a good substitute. It’s milder but still delicious!
Butter and Flour: These create a roux that thickens the soup. If you’re looking for a healthier option, you could use olive oil and whole wheat flour, though the flavor may vary slightly.
How Do I Make Sure My Soup is Creamy Without Lumps?
One key to a smooth and creamy soup is making your roux correctly. This is what thickens the soup and gives it a lovely texture. Here’s how to do it:
- Start by melting the butter over medium heat and whisking in the flour until it’s combined well. Stir it continuously for 2 minutes to eliminate any raw flour taste.
- When adding the milk and reserved pasta cooking liquid, do it slowly. Whisk constantly as you pour to prevent lumps from forming.
- Keep the heat on medium to medium-low while the mixture thickens, and stir regularly. This will ensure a nice, creamy base for your soup!
Don’t rush this step, as taking your time will yield the best results!
Delicious Mac and Cheese Soup
Ingredients You’ll Need:
- 4 cups elbow macaroni (uncooked)
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for added depth)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup cooked bacon, crumbled (for garnish)
- 1/4 cup fresh chives, chopped (for garnish)
- Optional: pinch of cayenne pepper or smoked paprika for a little heat and smoky flavor
Time Needed:
This comforting Mac and Cheese Soup takes about 30 minutes to prepare and cook. In just half an hour, you can enjoy a warm, cheesy bowl of goodness!
Step-by-Step Instructions:
1. Cook the Pasta:
In a large pot, bring the chicken broth to a boil. Once boiling, add the uncooked elbow macaroni. Cook until the pasta is just tender, which should take about 8 minutes. After cooking, drain the pasta, but be sure to reserve about 1 cup of the cooking liquid for later. Set the cooked pasta aside.
2. Sauté the Vegetables:
In the same pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent—this should take about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds until it becomes fragrant. Your kitchen will start to smell amazing!
3. Make the Roux:
Sprinkle the flour over the butter, onion, and garlic mixture. Stir constantly for about 2 minutes, creating a roux, which will help thicken the soup.
4. Whisk in the Liquids:
Slowly whisk in the milk and the reserved pasta cooking liquid while stirring continuously. This will help prevent lumps from forming. Cook and stir until the mixture thickens, which should take about 5 minutes. Keep that heat moderate so the mixture doesn’t scorch!
5. Add the Cheeses:
Lower the heat a bit and gradually add both the shredded cheddar and Gruyère cheeses, stirring until they are completely melted and the soup is smooth. You might want to sneak a taste at this point—it’s delicious!
6. Season the Soup:
Stir in the mustard powder, paprika, salt, and pepper to taste. Feel free to adjust the seasonings to your liking. If you want a little kick, add a pinch of cayenne pepper or smoked paprika for flavor!
7. Combine Everything:
Return the cooked macaroni to the cheese soup base and stir well to combine. Warm everything through for a couple of minutes. You want the macaroni to soak up that creamy goodness!
8. Serve and Garnish:
Ladle the Mac and Cheese Soup into bowls. Top your soup generously with crumbled cooked bacon and chopped fresh chives. If you like, sprinkle a little extra black pepper or paprika on top for an added zing!
9. Enjoy!
Serve immediately and indulge in the comforting, cheesy goodness of your homemade Mac and Cheese Soup!
This dish brings together the creamy texture and sharp cheesy flavor we love from classic mac and cheese, but it’s warm and sip-able, making it perfect for any time of the year!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! Just substitute the elbow macaroni with your favorite gluten-free pasta. Cooking times may vary, so make sure to check the package instructions to achieve the perfect texture.
Can I Make This Soup Vegetarian?
Yes, simply use vegetable broth instead of chicken broth and skip the bacon for garnish. You can replace the bacon with crispy roasted chickpeas for added crunch if you’d like!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk to restore some creaminess, as the soup may thicken in the fridge.
Can I Customize the Cheeses?
Definitely! Feel free to experiment with different types of cheese, such as mozzarella, pepper jack, or even blue cheese for a more robust flavor. Just remember that different cheeses melt differently, so keep an eye on the consistency!
