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–+ servings
Mac and Cheese Soup

Creamy Mac and Cheese Soup That Will Warm Your Soul

This Mac and Cheese Soup combines the comforts of childhood classics with warm and creamy flavors, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: PASTA
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 5 cups Vegetable or chicken broth This forms a savory foundation for the soup.
  • 1 cup Elbow macaroni pasta It provides that quintessential mac and cheese texture.
For the Cheese Sauce
  • ⅓ cup Unsalted butter This adds richness and depth to the sauce.
  • ¼ cup All-purpose flour Used to make a roux that thickens your soup beautifully.
  • 1 ½ cups Milk For a creamy consistency, you can substitute with plant-based milk if desired.
  • 2 cups Sharp yellow cheddar cheese, grated This cheese brings the bold flavor we love.
  • ⅓ cup Fresh Parmesan cheese, grated Adds a nutty dimension to the cheesy goodness.
  • ¼ cup Mozzarella cheese, grated For that delightful gooeyness!
For Flavoring
  • 1 teaspoon Garlic powder Enhances the overall savory flavor.
  • ½ tablespoon Mustard powder A secret ingredient for a slight tang that elevates the taste.
For Garnishing
  • Fresh green onions, finely chopped To sprinkle on top for a burst of color and freshness.
  • Black pepper, freshly cracked To add a touch of spice and depth to each spoonful.

Equipment

  • Large pot
  • saucepan
  • whisk

Method
 

How to Make Mac and Cheese Soup
  1. In a large pot, add the vegetable or chicken broth and bring it to a boil over medium-high heat.
  2. Add the elbow macaroni pasta and cook just until al dente, about 8-10 minutes.
  3. While cooking the pasta, melt the unsalted butter in a separate saucepan over medium heat. Add the all-purpose flour, whisking constantly for about 1-2 minutes.
  4. Gradually pour in the milk, whisking to combine.
  5. Stir in the sharp cheddar, Parmesan, and mozzarella cheeses, then reduce heat to low. Add the garlic powder and mustard powder.
  6. Slowly pour the creamy cheese mixture into the macaroni soup, stirring gently to blend everything together.
  7. Garnish with fresh green onions and freshly cracked black pepper. Serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

For extra flavor, try adding crumbled bacon or cooked chicken. Leftover soup can be refrigerated for up to 3 days.

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