Introduction

Mac and Cheese Soup is a comforting twist on the classic mac and cheese, transforming it into a creamy, cheesy soup that’s perfect for chilly days. This easy recipe combines tender pasta with a rich blend of cheeses and fragrant spices for a heartwarming meal.

A close-up view of creamy orange macaroni and cheese soup in a white bowl, with smooth, thick cheese sauce covering spiral pasta. Small green onion slices float on top, sprinkled with coarse black pepper, adding a touch of contrast. A silver spoon inside the bowl lifts a scoop of the cheesy pasta, showing its soft, gooey texture against the rich sauce. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups vegetable or chicken broth
1 cup (about ½ pound) elbow macaroni pasta, uncooked
⅓ cup unsalted butter
¼ 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

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 done, set aside.
Step 2: While the pasta is cooking, melt the unsalted butter in a large saucepan over medium heat. Stir in the flour and whisk constantly for 1-2 minutes until the mixture forms a smooth, thick roux.
Step 3: Gradually pour in the milk, whisking continuously to combine. The sauce may thicken and clump initially, but continue adding milk and whisking until it smooths out.
Step 4: Reduce the heat to low and add the grated cheddar, Parmesan, and mozzarella cheeses. Stir in garlic powder and mustard powder, mixing well until the sauce is smooth and creamy.
Step 5: Slowly pour the cheese sauce into the pot with the cooked macaroni and broth. Stir gently to combine all ingredients evenly.
Step 6: Garnish the soup with finely chopped fresh green onions and freshly cracked black pepper. Serve warm for the best flavor.

Tips & Variations

For a richer flavor, substitute half of the milk with heavy cream or half-and-half.
Try adding cooked bacon bits or diced ham for extra protein and smoky depth.
If you prefer a thicker soup, reduce the broth to 4 cups or cook the soup a few minutes longer after combining.
Use a blend of cheeses that melts well, such as Monterey Jack or Gruyère, for different tastes and textures.

Storage

Store leftover mac and cheese soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth to restore creaminess if needed.

How to Serve

A white bowl filled with creamy orange mac and cheese, showing soft elbow macaroni coated in smooth cheese sauce. The top layer has chopped green onions scattered for a fresh green color and small black pepper flakes sprinkled around. A silver spoon rests inside the bowl, partially submerged in the cheesy pasta. The bowl sits on a white marbled surface with blurred dishes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this soup?

Yes, small shapes like shells, rotini, or small penne work well, but adjust the cooking time to ensure the pasta is tender without becoming mushy.

Is this soup freezer-friendly?

This soup can be frozen, but the texture may change slightly upon thawing due to the cheese and pasta. Freeze in portions and thaw overnight in the refrigerator before reheating gently with added liquid if needed.