Creamy Mac and Cheese Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 to 5 cups chicken broth
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1 1/4 cups uncooked elbow macaroni
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cloves garlic, minced
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1 cup whole milk
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4 ounces spreadable cream cheese
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1 cup shredded sharp cheddar cheese
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1/2 cup shredded Swiss cheese or additional cheddar cheese
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1/2 teaspoon onion powder
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1/2 teaspoon dry mustard powder
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
# Instructions:
01 -
In a medium pot, bring the chicken broth to a boil. Add elbow macaroni and cook until al dente according to package instructions. Do not drain; keep the pasta and broth together.
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While the pasta cooks, melt butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste.
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Add minced garlic to the roux and cook until fragrant, about 30 seconds. Gradually whisk in milk, a little at a time, continuing to whisk until the mixture is smooth.
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Stir in onion powder, dry mustard powder, salt, and black pepper. Continue cooking over medium heat, whisking frequently, until the sauce thickens and becomes bubbly. Let it boil gently for 1 minute.
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Reduce heat to medium-low. Stir in the cream cheese, shredded cheddar, and Swiss cheese until the mixture is completely smooth and thick.
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Add the cooked pasta along with chicken broth to the cheese sauce. Stir thoroughly, then heat over medium for about 3 minutes or until the soup is piping hot.
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Taste and adjust salt and pepper as desired. Serve garnished with extra cheese and fresh chopped parsley if preferred.
# Notes:
01 -
For an even silkier texture, add more chicken broth if the soup thickens upon standing.
02 -
Smoked cheddar or Gruyère can provide a deeper flavor profile.
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This soup is especially comforting on chilly days and is a satisfying twist on classic macaroni and cheese.