Name: Mac and Cheese Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups elbow macaroni (or other small pasta); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups whole milk; 2 cups chicken or vegetable broth; 2 cups shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 tsp Dijon mustard (optional); 1/4 tsp paprika or cayenne pepper (optional)

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This mac and cheese soup is the ultimate comfort food in a bowl. It combines the creamy richness of traditional mac and cheese with the warmth and coziness of a soup. I find it’s perfect for chilly nights when I want something indulgent but still easy to prepare. It’s cheesy, smooth, and loaded with pasta in every spoonful.

Why You’ll Love This Recipe

I love how this soup gives me the best of both worlds—it’s as comforting as a bowl of mac and cheese, but with a velvety texture that’s so satisfying. It’s family-friendly, quick to prepare, and great for making ahead. Whether I’m cooking for myself or a group, it always gets rave reviews. Mac and Cheese Soup Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (or other small pasta)
Butter
All-purpose flour
Whole milk
Chicken or vegetable broth
Cheddar cheese (shredded)
Parmesan cheese
Salt
Black pepper
Garlic powder
Dijon mustard (optional, for flavor depth)
Paprika or cayenne pepper (optional, for a little heat)

Directions

I start by cooking the macaroni according to package directions until al dente. Then I drain and set it aside.
In a large pot, I melt butter over medium heat, then whisk in the flour to make a roux.
I gradually pour in the milk and broth while whisking continuously until the mixture is smooth and starts to thicken.
I stir in the garlic powder, salt, pepper, mustard, and paprika if using.
Once the base is thick and creamy, I reduce the heat and slowly add the shredded cheeses, stirring until melted and fully combined.
Finally, I stir in the cooked macaroni and let it simmer for a few minutes until everything is heated through and the soup has reached my desired consistency.

Servings and timing

This recipe makes about 4–6 servings.
It takes roughly 10 minutes to prep and 20 minutes to cook, so I usually have it on the table in under 30 minutes.

Variations

I sometimes toss in sautéed onions, or broccoli to add texture and flavor. For a smoky twist, I add smoked gouda or a dash of liquid smoke. Using gluten-free pasta and a gluten-free flour blend works well for a GF version.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of milk or broth to loosen it up if it thickens too much. I don’t recommend freezing this soup, as the texture of the cheese sauce can change. Mac and Cheese Soup Recipe

FAQs

Can I use a different type of cheese?

Yes, I sometimes mix in Monterey Jack, mozzarella, or fontina for a different flavor profile.

How do I make it thicker?

I simmer the soup a little longer uncovered or add a bit more cheese to thicken it up.

Can I make this gluten-free?

Absolutely. I use gluten-free pasta and swap regular flour for a GF blend to keep it thick.

What can I serve with it?

I like to serve it with crusty bread, a green salad, or even grilled cheese for extra indulgence.

Is this soup kid-friendly?

Very much so. Kids love the cheesy flavor and soft pasta—mine always go back for seconds.

Conclusion

This mac and cheese soup is creamy, cheesy, and so comforting that it instantly lifts my mood. It’s easy enough for a weeknight meal but special enough to serve to guests. I always come back to this recipe when I want a warm, cheesy hug in a bowl.