Mac and Cheese Soup

Mac and Cheese Soup is the ultimate comfort food in a bowl. Creamy, cheesy, and loaded with tender pasta, this soup takes everything you love about classic mac and cheese and turns it into a cozy, spoonable version. It’s quick to make, incredibly satisfying, and perfect for both kids and adults alike.

Why You’ll Love This Recipe

• Ultra creamy and cheesy
• One pot and easy to make in under 30 minutes
• A fun twist on classic macaroni and cheese
• Kid-friendly and crowd-pleasing
• Great base for add-ins like bacon, veggies, or chicken

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Onion, finely chopped
• Garlic, minced
• All-purpose flour
• Milk
• Chicken broth or vegetable broth
• Elbow macaroni or small pasta
• Sharp cheddar cheese, shredded
• Cream cheese (optional for extra creaminess)
• Salt and black pepper
• Mustard powder or Dijon mustard (optional)
• Paprika or cayenne (optional for heat)

Directions

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes.
2. Stir in garlic and cook for another 30 seconds.
3. Sprinkle in flour and whisk to form a roux. Cook for 1–2 minutes, stirring constantly.
4. Slowly whisk in milk and broth. Bring to a gentle boil, stirring until smooth and thickened, about 5 minutes.
5. Add dry pasta and reduce heat to a simmer. Cook until pasta is tender, stirring frequently to prevent sticking, about 8–10 minutes.
6. Stir in shredded cheddar cheese (and cream cheese if using) until melted and creamy. Add mustard powder or Dijon for depth, if desired.
7. Season with salt, pepper, and a pinch of paprika or cayenne if you like a little heat.
8. Serve hot, topped with extra shredded cheese or a sprinkle of herbs if desired.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Protein: Stir in cooked bacon, shredded rotisserie chicken, or ground beef.
• Veggie Boost: Mix in steamed broccoli, peas, or spinach.
• Spicy Twist: Add diced jalapeños or hot sauce for a kick.
• Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux.
• Extra Cheesy: Mix in mozzarella, gouda, or parmesan for layers of cheese flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop or in the microwave, stirring often. Add a splash of milk or broth to thin it out if needed.

FAQs

What pasta shape works best?

Elbow macaroni is classic, but shells, ditalini, or any small pasta will work well.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly and gives a creamier soup.

Is this soup freezer-friendly?

It’s best fresh. Cheese-based soups can separate when frozen and reheated.

Can I make this without flour?

Yes, skip the roux and use a cornstarch slurry or reduce the broth slightly for a looser version.

How do I make it thicker?

Let it simmer uncovered for a few extra minutes or add a bit more cheese or cream cheese.

Can I make it vegan?

Use plant-based butter, milk, and cheese along with vegetable broth and vegan pasta.

What kind of cheese is best?

Sharp cheddar gives the best classic flavor, but mixing cheeses like fontina, gouda, or Monterey Jack can elevate it.

Can I make it in advance?

Yes, just reheat gently and stir in a splash of milk to restore the creamy texture.

Can I use broth only, no milk?

You can, but the result will be less creamy and more broth-based. Milk or cream is recommended for richness.

What can I serve with this soup?

Try garlic bread, a crisp green salad, or roasted veggies for a complete meal.

Conclusion

Mac and Cheese Soup is everything you love about the classic dish—gooey, cheesy, and comforting—served up in a creamy, warm bowl of goodness. Whether you’re feeding picky eaters or just craving something cozy, this soup is fast, flexible, and downright delicious.

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