Mac and Cheese Soup (Printable View)

Silky, cheesy mac and cheese soup with elbow pasta, sharp cheddar, and sautéed onion for cozy meals.

# Ingredient List:

→ Pasta

01 - 7 oz elbow macaroni

→ Dairy

02 - 3 cups whole milk
03 - 1 1/2 cups shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter

→ Vegetables

06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated

→ Pantry

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1/2 teaspoon dry mustard powder
12 - Salt and freshly ground black pepper, to taste

→ Garnish (Optional)

13 - Chopped chives or green onions
14 - Crispy bacon bits

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, then drain and set aside.
02 - In a large pot over medium heat, melt unsalted butter. Add diced onion and grated carrot, cooking until soft, approximately 4 minutes. Incorporate minced garlic and cook for an additional minute.
03 - Sprinkle all-purpose flour over the sautéed vegetables, stirring to coat. Cook for 1 to 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in whole milk and vegetable broth, ensuring the mixture remains smooth and lump-free. Bring to a gentle simmer.
05 - Incorporate dry mustard powder, salt, and freshly ground black pepper. Lower the heat to maintain a gentle simmer.
06 - Slowly add shredded cheddar and mozzarella cheeses in batches, stirring until fully melted and the soup is creamy.
07 - Add the cooked macaroni into the soup. Warm gently for 2 to 3 minutes to allow flavors to meld. Adjust seasoning if necessary.
08 - Ladle soup into bowls. Garnish with chives, green onions, or crispy bacon bits as desired. Serve hot.

# Expert Suggestions:

01 -
  • You get the ultimate creamy comfort of mac and cheese, but with the coziness of a soup—no need to choose between the two!
  • This soup comes together in one pot, so clean-up is a breeze and you can focus on savoring every spoonful.
02 -
  • The first time I made this, I rushed the roux and ended up with a thin, gritty soup—let the flour cook through properly for smoothness.
  • If you add the cheeses too quickly or at too high a heat, they can clump or separate; patience wins here.
03 -
  • If you’re making this ahead, cook your pasta just shy of al dente and add it right before serving to prevent sogginess.
  • The smallest carrot, finely grated, can disappear into the blend while boosting sweetness and color—it’s a little trick I rely on for picky eaters.

Go Back