Description
This decadent Mac and Cheese Soup transforms classic macaroni and cheese into a rich, creamy, comforting soup. Ready in just 30 minutes, it combines tender elbow macaroni with a smooth blend of cheddar, Parmesan, and mozzarella cheeses. Serve warm with chopped green onions, freshly cracked black pepper, and crusty bread for a cozy family meal.
Ingredients
- 5 cups vegetable or chicken broth
- 1 cup (about 1/2 pound) uncooked elbow macaroni pasta
- 1/3 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups grated sharp yellow cheddar cheese
- 1/3 cup grated fresh Parmesan cheese
- 1/4 cup grated mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 tablespoon mustard powder
- Fresh green onions, finely chopped, for garnish
- Freshly cracked black pepper, for garnish
Instructions
- Cook the macaroni. Add the broth to a large pot and bring it to a boil over medium-high heat. Add the uncooked elbow macaroni and cook until al dente, about 8–10 minutes. Set aside.
- Make the roux. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until smooth and thickened.
- Add the milk. Gradually pour in the milk, whisking constantly. The mixture may initially look thick or clumpy, but it will become smooth as the remaining milk is incorporated.
- Add the cheeses and seasonings. Stir in the cheddar, Parmesan, and mozzarella cheeses. Reduce the heat to low, then add the garlic powder and mustard powder. Mix until the cheese sauce is smooth.
- Combine the soup. Slowly pour the cheese mixture into the pot with the cooked macaroni and broth. Stir well until everything is evenly combined.
- Garnish and serve. Top with finely chopped green onions and freshly cracked black pepper. Serve warm.
Notes
- Storage: Allow leftovers to cool to room temperature for 1–2 hours, then transfer to an airtight container and refrigerate.
- Reheating: Reheat in a saucepan on the stove or in the microwave. Stir well and avoid overheating so the macaroni does not become soggy.
- Freezing: This cheesy soup does not freeze well. It is best enjoyed freshly made or refrigerated and reheated.
- Serving suggestion: Serve with crusty bread for a satisfying meal.
- Use vegetable broth to keep the soup vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American