Name: Mac & Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (or other small pasta); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon mustard powder; Salt and pepper, to taste

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Okay, imagine this: the creamy, cheesy goodness of mac and cheese, but in a cozy, slurp-worthy soup form. Sounds perfect, right? Well, that’s exactly what you get with this Mac & Cheese Soup. It’s a total game changer—rich, velvety, and absolutely packed with flavor. Whether you’re craving comfort food on a chilly evening or need something quick to satisfy those cheese cravings, this soup is the answer. Grab your spoon, and let’s dive in!

Why You’ll Love This Recipe?

Who doesn’t love mac and cheese? Now, imagine taking all that creamy, cheesy magic and turning it into a soup. This recipe is pure comfort in a bowl. The velvety cheese sauce coats every bite of tender pasta, and it’s all served in a rich, flavorful broth that’s guaranteed to warm you from the inside out. Whether you’re feeding a crowd or just indulging in a little solo comfort, this soup is sure to bring a smile to your face!

Ingredients

Here’s a quick preview of what you’ll need to make this dreamy soup:

Macaroni pasta
Butter
Flour
Milk
Heavy cream
Sharp cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt & pepper

The full ingredient list is below, but these are the key players that will turn your kitchen into the ultimate comfort zone.

Directions

Step 1: Cook the Pasta

Start by cooking the macaroni pasta according to the package directions. Be sure to salt the water generously so the pasta absorbs some flavor as it cooks. Once it’s al dente, drain the pasta and set it aside for later.

Step 2: Make the Roux

In a large pot, melt the butter over medium heat. Once it’s melted, sprinkle in the flour and whisk constantly for about 1-2 minutes. This creates your roux, which thickens the soup and gives it that creamy texture. Be sure to cook out the raw flour taste, but don’t let it brown.

Step 3: Add the Milk and Cream

Slowly whisk in the milk and heavy cream, making sure there are no lumps. Keep stirring until the mixture thickens up, which should take around 5 minutes. You’ll notice it becoming smooth and velvety—this is the magic moment!

Step 4: Stir in the Cheese

Now it’s time for the best part: the cheese. Add the shredded sharp cheddar and stir until it’s fully melted and incorporated into the soup. You can also toss in a bit of grated Parmesan if you want to boost the flavor even more. Stir in the garlic powder, onion powder, mustard powder, salt, and pepper to taste. The result should be a rich, cheesy base that will make you want to dive right in.

Step 5: Combine the Pasta and Soup

Once the cheese is all melted and the soup is nice and smooth, add the cooked macaroni pasta back into the pot. Stir everything together until the pasta is well-coated in that creamy cheese sauce. Let the soup simmer for a few minutes to allow the flavors to meld.

Step 6: Serve & Enjoy

Ladle the soup into bowls and garnish with a little extra cheese, fresh herbs, or even some crispy bacon if you’re feeling fancy. Now, just grab a spoon, and enjoy every creamy, cheesy bite!

Expert Tips and Tricks

Cheese Choice: The sharper the cheddar, the better! It gives the soup that bold, tangy flavor. If you want a smoother soup, add some American cheese or cream cheese for extra creaminess.
Make it Thicker: If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid. You can also add a bit more flour when making the roux for extra thickness.
Customize the Pasta: While elbow macaroni is classic, you can use any small pasta shape you like—shells, rotini, or penne work well too.
Spice it up: Add a pinch of cayenne or some hot sauce for a little kick if you like your soup with a bit of heat.

Recipe Variations and Possible Substitutions

Vegan Version: Use dairy-free butter, plant-based milk, and vegan cheese to make this soup vegan-friendly. It’ll still be creamy and delicious!
Bacon Mac & Cheese Soup: If you love bacon, cook up some crispy bacon and crumble it into the soup for that perfect savory crunch.
Add Veggies: Toss in some cooked broccoli, spinach, or even cauliflower to sneak in some greens without sacrificing flavor.

Serving and Pairing Suggestions

Mac and cheese soup is perfect on its own, but it’s also amazing when paired with a crispy grilled cheese sandwich or some fresh, buttery bread. You could even serve it alongside a simple side salad to balance out all the cheesy goodness. It’s comfort food through and through, so pair it with whatever feels right!

Storage and Reheating Tips

Fridge: Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
Freezing: This soup doesn’t freeze as well as it is mostly dairy-based, but you can still freeze it in an airtight container for up to 2 months. When reheating, you might need to add a little more milk or cream to restore its creamy consistency.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of milk or water to loosen it up.

4 FAQs

Can I make this soup without heavy cream?
Yes! You can substitute the heavy cream with more milk for a lighter version, but it won’t be as rich. For a similar texture, use half-and-half.
Can I use pre-shredded cheese?
You can, but fresh cheese that you shred yourself tends to melt more smoothly and gives a creamier texture.
Can I add other cheeses to this soup?
Definitely! Try adding Gruyère, Gouda, or even some mozzarella for different flavors and textures.
Can I make this soup ahead of time?
Yes! You can make the soup up to 2 days ahead and reheat it when you’re ready to serve. Just remember to stir in a little extra milk or cream as it might thicken in the fridge.

Conclusion

There’s just something irresistible about this Mac & Cheese Soup—it’s cheesy, creamy, and oh-so-satisfying. It’s the perfect dish to enjoy when you want something comforting and indulgent. Whether you’re serving it for dinner or just treating yourself to a cozy lunch, this soup will quickly become your new favorite way to enjoy the classic mac and cheese flavor. Enjoy!

Mac & Cheese Soup

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Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Indulge in the creamy, cheesy goodness of mac and cheese—now in a cozy, slurp-worthy soup form! Rich, velvety, and packed with flavor, this Mac & Cheese Soup is the ultimate comfort food for chilly nights or whenever you’re craving something cheesy and satisfying.

Instructions

Cook the Pasta: Cook the macaroni according to package directions in salted water. Drain and set aside.
Make the Roux: In a large pot, melt butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.
Add the Milk and Cream: Slowly whisk in the milk and heavy cream. Stir until the mixture thickens, about 5 minutes, until smooth and velvety.
Stir in the Cheese: Add the shredded sharp cheddar and stir until fully melted and smooth. Add garlic powder, onion powder, mustard powder, salt, and pepper to taste.
Combine the Pasta and Soup: Add the cooked macaroni to the pot and stir until well-coated with the creamy cheese sauce. Let the soup simmer for 2-3 minutes to meld the flavors.
Serve & Enjoy: Ladle the soup into bowls and garnish with extra cheese, fresh herbs, or crispy bacon. Enjoy the cheesy goodness!

Notes

Cheese Choice: For a smoother soup, add American cheese or cream cheese along with the cheddar. The sharper the cheddar, the bolder the flavor.
Thicker Soup: For a thicker texture, simmer longer to reduce the liquid or add more flour during the roux step.
Spice it up: Add a pinch of cayenne or hot sauce for extra heat.