There’s nothing quite like wrapping your spoon around a warm bowl of Mac and Cheese Soup when the weather turns chilly. This creamy twist on your favorite comfort food brings together tender elbow macaroni and a velvety cheese-infused broth that feels like a hug in a bowl. Whether you’re a cheese lover on the hunt for a new indulgence or a home cook looking for an easy recipe to wow your family, this dish delivers all the cheesy goodness of the classic favorite in a gently simmered, spoonable form. With just 15 minutes of prep time and 30 minutes of cooking, you’ll have a satisfying lunch or dinner ready before you know it, without breaking a sweat in the kitchen.
As a beginner-level recipe, this Mac and Cheese Soup keeps things delightfully simple while letting you flex your culinary muscles—no advanced techniques needed. You’ll build flavors by slowly melting sharp cheddar and Parmesan into a mix of milk and broth, then spice it up with a hint of smoked paprika and mustard powder for depth. The end result is a hearty meal clocking in at about 450 calories per serving, perfect for pairing with crusty bread or a crisp salad. Get ready to cozy up, spoon in hand, and let the creamy, cheesy richness transport you straight to comfort-food heaven.
KEY INGREDIENTS IN MAC AND CHEESE SOUP
Before diving into the cooking process, let’s take a closer look at the star players that make this soup so irresistible. Each ingredient brings its own magic— from the backbone of tender pasta to the luscious layers of melty cheese—ensuring every bowl is perfectly balanced in flavor and texture.
- Elbow macaroni: These small, curved tubes hold onto every drop of creamy soup, delivering a tender bite that’s both satisfying and nostalgic.
- Unsalted butter: Provides a rich, silky base for sautéing aromatics and building the roux; using unsalted ensures you control the final seasoning.
- Onion: Chopped and gently sautéed until translucent, it adds a sweet, savory foundation to the soup’s flavor profile.
- Garlic: Minced garlic brings a bright, aromatic punch that complements the cheeses without overpowering.
- Chicken or vegetable broth: Forms the savory liquid backbone; choose chicken for depth or vegetable for a lighter, vegetarian-friendly twist.
- Milk: Blends with the broth to create a creamy soup base that’s luxuriously smooth without being overly heavy.
- Sharp cheddar cheese: The star cheese, shredded to melt evenly into the broth, lending bold, tangy richness.
- Parmesan cheese: Finely grated for a nutty, salty layer of complexity that rounds out the cheddar’s punch.
- Salt: Enhances all the flavors; added judiciously to balance the cheeses and broth.
- Black pepper: Provides a gentle heat and aromatic depth when freshly ground.
- Smoked paprika: Imparts a subtle smokiness that deepens the soup’s flavor; can be omitted for milder tastes.
- Mustard powder: Adds a hint of sharpness and complexity, brightening the cheese sauce.
- All-purpose flour: Combined with butter to form a roux, it thickens the soup and creates a smooth consistency.
- Cornstarch: Works alongside flour to ensure a silky, clingy texture without lumps.
- Frozen peas (optional): Stirred in at the end for pops of color, sweetness, and a veggie boost.
- Fresh parsley (optional): Chopped and sprinkled on top for a fragrant, herbaceous garnish that brightens each bowl.
HOW TO MAKE MAC AND CHEESE SOUP
This recipe comes together in easy, approachable steps that build flavor at every turn. From cooking the pasta to melting in layers of cheese, you’ll create a creamy, hearty soup that feels gourmet but is perfect for weeknight dinners.
1. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside so it’s ready to soak up the creamy soup base.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Sprinkle the flour and cornstarch over the onion–garlic mixture, stirring constantly for 1–2 minutes. You’re looking for a lightly golden color and a fragrant, toasted aroma—this step builds the foundation for a smooth roux.
4. Gradually whisk in the milk and broth, incorporating small splashes at first to prevent lumps. Keep whisking until the mixture is completely smooth, then bring it to a gentle simmer, stirring frequently.
5. Season the simmering base with salt, black pepper, smoked paprika, and mustard powder. Stir thoroughly to distribute those spices and enhance the soup’s depth.
6. Slowly add the shredded cheddar cheese, a handful at a time. Stir constantly as it melts, creating a glossy, velvety sauce.
7. Once the cheddar is fully incorporated, mix in the grated Parmesan until the soup is extra creamy and smooth.
8. If you’re including peas, add them now and simmer for another 3–5 minutes until they’re heated through, offering a touch of sweetness and color.
9. Fold in the cooked macaroni, stirring well to ensure every piece is coated in that luscious cheese broth.
10. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference.
11. Ladle the soup into bowls, garnish with chopped parsley if you like, and serve immediately while it’s steaming hot and irresistibly creamy.
SERVING SUGGESTIONS FOR MAC AND CHEESE SOUP
When it comes to serving this Mac and Cheese Soup, presentation and accompaniments can elevate the experience from simple comfort to memorable feast. Whether you’re plating it for a cozy family meal or entertaining friends, these suggestions will bring out the very best in every spoonful.
- Crusty Bread Dippers: Serve with slices of artisan baguette or a warm ciabatta loaf, allowing guests to tear off chunks and dunk them into the soup for extra texture and satisfaction.
- Crispy Bacon Topping: Fry or bake strips of smoky bacon until crisp, then crumble over each bowl for a savory crunch that contrasts beautifully with the creamy base.
- Fresh Side Salad: Balance the richness with a bright green salad of mixed lettuces, cherry tomatoes, and a light vinaigrette—this adds freshness and a pop of color to your meal.
- Protein Boost: Stir in diced grilled chicken or cubed ham just before serving to turn this soup into a heartier, protein-packed dinner that satisfies even the biggest appetites.
HOW TO STORE MAC AND CHEESE SOUP
Storing your leftover Mac and Cheese Soup correctly ensures it stays creamy and flavorful, ready for an easy reheat when comfort calls again. Follow these tips to maintain the perfect texture and taste for up to several days after cooking.
Leftover soup is best stored in an airtight container in the refrigerator. Allow the soup to cool slightly at room temperature (no more than 1 hour), then transfer to the container and chill. It will keep fresh for up to 4 days—just reheat gently on the stove, adding a splash of milk if it’s thickened too much.
- Freezing Portions: For longer storage, ladle cooled soup into freezer-safe containers, leaving a small gap at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly, whisking in extra milk or broth to restore creaminess.
- Reheating on the Stovetop: Warm on low heat, stirring frequently to prevent scorching. Add a little extra milk or broth to reach your desired consistency and keep the soup velvety.
- Microwave Shortcut: Place a single serving in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring well between each burst until fully warmed.
- Refreshing Texture: If the soup becomes too thick after storage, whisk in a small amount of hot broth or milk while reheating to bring back that smooth, spoonable texture.
CONCLUSION
From the first silky sip to the last twirl of elbow macaroni, this Mac and Cheese Soup delivers a gratifying twist on classic comfort food. You’ve learned how a simple roux of butter, flour, and cornstarch transforms into a rich, creamy base, how layers of sharp cheddar and Parmesan deepen the flavor, and how a dash of smoked paprika and mustard powder adds that extra “wow” factor. We’ve covered beginner-friendly techniques, smart ingredient swaps, flavorful add-ins like peas or diced ham, as well as tips for storing and reheating so you can enjoy this cozy delight again and again. With just 15 minutes of prep and half an hour of cooking, it’s an easy recipe that doesn’t skimp on heartiness or taste—perfect for busy weeknights, casual lunches, or when you need a little culinary pick-me-up during colder months.
Feel free to print this article and save it in your recipe binder or digital scrapbook, so it’s always at hand whenever you crave creamy soup comfort. You can also find a FAQ below to troubleshoot any questions or explore variations on this cheesy favorite. If you try this recipe, I’d love to hear how it went—drop a comment, share your adaptations, or ask any questions you might have. Your feedback and kitchen stories make this community deliciously vibrant, so don’t be shy about sharing your thoughts and tips!
Mac and Cheese Soup
Description
This Mac and Cheese Soup delivers all the cheesy goodness of the classic dish in a cozy soup form, blending rich flavors with tender macaroni for a tasty delight.
Ingredients
Instructions
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Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
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In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
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Sprinkle the flour and cornstarch over the onion and garlic mixture, stirring constantly for about 1-2 minutes, until the mixture is lightly golden and fragrant.
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Gradually whisk in the milk and broth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring frequently.
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Add the salt, black pepper, smoked paprika, and mustard powder. Stir well to combine.
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Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly to melt the cheese into the soup base.
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Once the cheddar is fully incorporated, add the grated Parmesan cheese and stir until smooth and creamy.
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If desired, add the peas to the soup and cook for an additional 3-5 minutes until heated through.
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Add the cooked macaroni to the soup, stirring well to combine all ingredients.
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Adjust seasoning if necessary, then ladle the mac and cheese soup into bowls.
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Garnish with chopped parsley if desired, and serve immediately.
Note
- This soup is perfect for chilly weather and offers a comforting twist on traditional mac and cheese.
- Smoked paprika adds depth, but can be omitted for a milder flavor.
- For a protein-rich version, add cooked diced ham or grilled chicken.
- Experiment with different cheese types for varied flavor profiles.
- For gluten-free, replace flour with a gluten-free alternative.
- Serving suggestion: crusty bread enhances the soup's richness when dipped.
