Description

Mac and Cheese Soup is everything you love about traditional mac and cheese—creamy, cheesy, and ultra comforting—turned into a warm, slurpable soup! This easy one-pot meal is perfect for chilly days, picky eaters, or when you just need a little comfort in a bowl.

Ingredients

2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups milk (whole or 2%)
8 oz elbow macaroni (about 2 cups dry)
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella or Monterey Jack cheese
Salt and pepper, to taste
Optional: 1/2 teaspoon mustard powder or paprika for extra flavor

Optional toppings: crumbled bacon, chopped chives, more shredded cheese

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Instructions

In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
Sprinkle in the flour and whisk for 1 minute to form a roux.
Slowly pour in broth while whisking to prevent lumps. Add milk and bring to a gentle simmer.
Stir in dry macaroni and cook, stirring often, for 8–10 minutes or until pasta is tender.
Reduce heat to low. Stir in cheddar and mozzarella cheese until melted and smooth.
Season with salt, pepper, and optional seasonings to taste.
Ladle into bowls and top with your favorite toppings.

Notes

Want it thicker? Use less broth or let it simmer a bit longer before adding cheese.
Great for leftovers—just reheat gently with a splash of milk.
Stir in steamed broccoli or cooked ham for extra flavor and nutrition.