Description
If you love mac and cheese, you’ll adore this Mac and Cheese Soup! It’s everything you love about the classic dish—rich, creamy, and loaded with cheese—transformed into a cozy, spoonable delight. With tender pasta swimming in a silky cheese broth, this soup is quick, easy, and perfect for busy weeknights or cold-weather cravings.
Ingredients
- 5 cups vegetable or chicken broth
- 1 cup elbow macaroni pasta, uncooked
- ⅓ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- 2 cups sharp 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)
- Freshly cracked black pepper (for garnish)
Instructions
Step 1: Cook the Pasta in a Flavorful Base
- 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).
- Set aside without straining—the starchy broth helps create a silky soup base.
Step 2: Make a Rich and Velvety Cheese Sauce
- In a separate large saucepan, melt the butter over medium heat.
- Add the flour, whisking continuously for 1-2 minutes until a smooth roux forms.
- Slowly pour in the milk, whisking constantly to avoid lumps.
- Cook until the mixture thickens slightly, ensuring it remains smooth.
Step 3: Blend in the Cheesy Goodness
- Reduce heat to low and stir in cheddar, Parmesan, and mozzarella cheese.
- Add garlic powder and mustard powder for extra flavor depth.
- Stir continuously until the cheese is fully melted and velvety.
Step 4: Combine and Serve
- Slowly pour the cheese mixture into the pot with the cooked pasta and broth.
- Stir well until everything is fully combined and heated through.
- Garnish with fresh green onions and cracked black pepper.
- Serve warm and enjoy the ultimate comfort soup! 🧀🥣
Notes
- Cook Pasta Just to Al Dente – It will continue absorbing liquid, so don’t overcook it!
- Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Keep the Heat Low When Adding Cheese – High heat can cause a grainy texture.
- Thin it Out as Needed – If the soup thickens too much, add a splash of broth or milk before serving.
- Storage: Refrigerate in an airtight container for up to 3 days. Add a bit of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American