Creamy Mac and Cheese Soup

Creamy and comforting Mac and Cheese Soup wraps all the cozy nostalgia of macaroni and cheese into a luscious soup bowl. On a chilly afternoon when my kids beg for something warm and familiar, this is the dish that never fails to bring smiles. The silky cheese sauce clings to each piece of pasta, melding everything into a truly satisfying meal.

I remember whipping this up the first time when a snowstorm kept us home for days. It was such a hit my family now calls it snow day soup.

Ingredients

• Chicken broth or stock: gives the dish savory depth and forms the base. Pick a low sodium or homemade version for best results.
• Elbow macaroni: classic shape for that nostalgic mac and cheese feel. Choose a sturdy brand to avoid mushy pasta.
• Butter: brings richness and starts the roux. Look for unsalted to control seasoning.
• All-purpose flour: thickens the soup and ensures a smooth finish.
• Garlic: adds aroma and slight bite. Fresh cloves make a big difference here.
• Milk: makes the soup lush and creamy. Whole milk is ideal for texture.
• Spreadable cream cheese: melts easily for extra silkiness. Chose a high-quality option for the best mouthfeel.
• Shredded sharp cheddar cheese: main source of cheesy flavor. Hand-shred for best melting.
• Shredded Swiss cheese or more cheddar: Swiss adds a nutty balance. Gruyere is a great upgrade if you want a deeper flavor.
• Onion powder: to round out savoriness without fussing with an onion.
• Dry mustard powder: classic mac and cheese tanginess that keeps things lively.
• Salt: to bring all the flavors together.
• Black pepper: for warmth and subtle bite.

Step-by-Step Instructions

Boil the Pasta and Broth:

Bring the chicken broth to a brisk boil in a medium pot. Add elbow macaroni and cook just until al dente as directed by your package. The pasta continues absorbing liquid later so avoid overcooking. Do not drain so you keep the flavorful broth.

Make a Roux:

In a separate saucepan melt butter over medium heat. Scatter in the flour while whisking constantly for a full minute. This step cooks out the raw taste and creates a creamy backbone for your soup base.

Add Garlic and Milk:

Stir in the minced garlic and let it sizzle until aromatic about thirty seconds. Slowly whisk in the milk a splash at a time so the mixture stays smooth. Scrape the edges and bottom to prevent burning.

Season the Base:

Add the onion powder dry mustard salt and black pepper. Whisk as you cook over medium heat until the mixture thickens into a fragrant sauce and bubbles steadily. Let it bubble and deepen for another minute before moving on.

Melt in the Cheese:

Reduce heat to medium low. Add cream cheese cheddar and Swiss cheese. Whisk gently and patiently until everything melts into an even glossy sauce. This step ensures every spoonful of soup is luxuriously rich.

Combine Pasta and Cheese Base:

Carefully pour the cooked pasta and broth into the cheese saucepan. Stir well so cheesy sauce coats every elbow completely. Warm the soup gently for three minutes so flavors entwine and the temperature evens out.

Taste and Finish:

Give your soup a taste. Add more salt and pepper if you crave a brighter punch. Serve immediately topped with a little extra cheese and a sprinkle of parsley if desired.

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To me nothing beats the rich tang of sharp cheddar in this soup. My kids love stirring in a secret handful of extra cheese. The first time we made it we ended up eating it in our pajamas with a movie and it turned into an unforgettable family favorite.

Storage tips

Cool leftovers completely before refrigerating in an airtight container. The soup will thicken as it chills. To reheat add a splash of broth or milk and warm gently on the stove. It will keep for three days and actually tastes even more flavorful the next day.

Ingredient substitutions

No chicken broth on hand Vegetable broth works beautifully. If you want an even richer version swap some stock for half and half. Gruyere or Monterey Jack can stand in for either cheese.

Serving suggestions

I like to top each bowl with a scattering of chives or crispy bacon. Serve alongside a crisp green salad for a complete meal. Crusty bread is perfect for dunking.

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Cultural context

Mac and cheese might feel like peak American comfort food but this soup nods to the creamy cheese soups of the Midwest. It is a nostalgic twist that bridges childhood favorites and grown up coziness.

Frequently Asked Questions

→ What is the best cheese blend for this soup?

Cheddar offers bold flavor while Swiss brings creaminess. Try smoked cheddar or Gruyère for depth. Adjust to taste for your perfect cheese balance.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken broth with vegetable broth for a vegetarian-friendly bowl with the same creamy texture and savory taste.

→ How do I prevent the soup from turning too thick?

If your soup thickens as it stands, simply stir in additional broth or a splash of milk before reheating to reach your preferred consistency.

→ Is it possible to use different pasta shapes?

Yes, small pasta shapes like shells or ditalini work well and absorb the cheese sauce nicely, giving you flexibility in the texture of your soup.

→ How should leftovers be stored?

Store cooled soup in the refrigerator for up to 3 days. Reheat gently, adding a little broth if needed to loosen it up.

→ Can I freeze this soup?

Freezing is possible, though the texture may change slightly due to the dairy. Thaw and stir well while reheating, refreshing with extra milk or broth if necessary.