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.
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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg