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Mac and Cheese Soup Recipe

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Mac and Cheese Soup is a cozy, creamy mash-up of classic macaroni and cheese and hearty soup. It’s packed with cheesy flavor, tender pasta, and a velvety texture that makes it the ultimate comfort food for cold days or any time you need a warm, satisfying meal.

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)

Instructions

  1. Cook macaroni according to package instructions until al dente. Drain and set aside.
  2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  3. Gradually whisk in milk and broth until smooth. Continue cooking, stirring frequently, until the mixture thickens slightly.
  4. Stir in garlic powder, salt, pepper, mustard, and paprika or cayenne if using.
  5. Reduce heat to low and add shredded cheddar and Parmesan, stirring until fully melted and combined.
  6. Stir in the cooked pasta and simmer for 2–3 minutes, until everything is heated through and the soup reaches desired consistency.
  7. Adjust seasoning to taste and serve warm.

Notes

  • Add sautéed onions, broccoli, or smoked cheese for variation.
  • Use gluten-free pasta and flour for a gluten-free version.
  • To thicken the soup, simmer longer uncovered or add extra cheese.
  • Store leftovers in the fridge up to 4 days; reheat with a splash of milk or broth.
  • Not freezer-friendly due to potential texture changes in the cheese sauce.

Nutrition

Find it online: https://recipesbyliza.com/mac-and-cheese-soup-recipe/