Mac And Cheese Soup (Printable)
Silky cheddar-forward soup with tender macaroni, milk and savory broth—comforting and easy enough for weeknights.
# What You Need:
→ Pasta
01 - 7 ounces elbow macaroni
→ Dairy
02 - 3 cups whole milk
03 - 1 1/2 cups shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter
→ Vegetables
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated (optional)
→ Pantry
09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1/2 teaspoon dry mustard powder
12 - Salt and freshly ground black pepper, to taste
→ Garnish (Optional)
13 - Chopped chives or green onions
14 - Crispy bacon bits
# Directions:
01 - Boil elbow macaroni in well-salted water until just al dente. Drain and set aside.
02 - In a large pot, melt butter over medium heat. Add diced onion and grated carrot; cook for about 4 minutes until vegetables are soft. Add minced garlic and cook for an additional minute.
03 - Sprinkle flour over the sautéed vegetables and stir continuously, cooking for 1–2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in milk and vegetable broth, ensuring the mixture remains smooth. Bring gently to a simmer.
05 - Add dry mustard powder, salt, and freshly ground pepper. Reduce heat to low.
06 - Add shredded cheddar and mozzarella in portions, stirring until all cheese is fully melted and soup is silky.
07 - Return cooked macaroni to the pot. Heat gently for another 2–3 minutes, stirring, and adjust seasoning as necessary.
08 - Ladle hot soup into bowls and garnish with chives or green onions. Add bacon bits if desired.
# Expert Suggestions:
01 -
- This soup is pure creamy comfort but comes together in under forty minutes—your cozy shortcut for chilly nights.
- If you love scooping up the last cheesy bits from the pan, this recipe delivers that experience in every spoonful.
02 -
- Once, I threw all the cheese in at once and ended up with a clumpy mess—patience and small handfuls are key for that smooth finish.
- Warming the milk slightly before whisking it in helped me skip the lumpy phase entirely.
03 -
- Shredding your cheese fresh by hand yields the smoothest texture; store-bought shreds can give you gritty results.
- The soup base freezes well, but add fresh-cooked pasta upon reheating for best results.