There’s something so soul-warming about settling in with a bowl of Mac and Cheese Soup on a crisp afternoon. This creamy, cheesy creation feels like a gentle hug in liquid form, with every spoonful inviting you to slow down and savor the moment. Whipped up in one pot, it’s the ultimate cozy meal that balances tender elbow macaroni with a rich, velvety broth made from a blend of sharp cheddar and Parmesan. Whether you’re curled up with a good book or hosting a laid-back dinner with friends, this soup transforms simple pantry staples into a decadent comfort-food experience.
I first stumbled upon this recipe during an especially chilly week when my oven decided to take a break. With the wind howling outside, I needed something quick, nourishing, and heartwarming. This Mac and Cheese Soup answered the call—it came together in under an hour, and the house filled with inviting notes of melted cheese and smoky paprika. By the time I ladled it into bowls, my kitchen had become a haven of warmth and cheesy bliss. Trust me, once you taste that first milky, cheesy slurp, you’ll be hooked for life.
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 flair—textures, aromas, and flavors harmonize to create a bowl of pure comfort.
- Elbow macaroni
Classic small pasta shapes that hold onto the cheesy broth, ensuring every bite is packed with creamy goodness.
- Unsalted butter
Provides a rich, silky base for sautéing aromatics and building depth without overpowering the delicate flavors.
- Onion
Offers natural sweetness and a tender bite once softened, laying the foundation for the soup’s savory profile.
- Garlic
Delivers warm, pungent notes that awaken the palate and complement the richness of the cheese.
- Chicken or vegetable broth
Forms the body of the soup with savory umami; using vegetable broth keeps it vegetarian-friendly, while chicken broth deepens the taste.
- Milk
Adds creamy smoothness and balances the intensity of the cheeses, creating a luscious mouthfeel.
- Sharp cheddar cheese
The star of the show—its bold, tangy flavor transforms the broth into a gooey, cheesy delight.
- Parmesan cheese
Brings a nutty, salty brightness that rounds out the cheddar’s richness and adds complexity.
- Salt
Enhances all the flavors and prevents the soup from tasting flat.
- Black pepper
Provides a gentle heat that brightens the overall profile without overwhelming the creaminess.
- Smoked paprika
Infuses a subtle smokiness and warm color, giving the soup an extra layer of depth.
- Mustard powder
Contributes a hint of sharpness that cuts through the richness and lifts the flavors.
- All-purpose flour
Acts as a thickening agent, creating a smooth, velvety texture.
- Cornstarch
Works alongside flour to stabilize the soup and ensure a silky consistency.
- Frozen peas (optional)
Adds pops of sweetness and a vibrant green contrast that brings freshness to each spoonful.
- Chopped fresh parsley (optional)
Provides a bright, herbaceous garnish that livens up the creamy base.
HOW TO MAKE MAC AND CHEESE SOUP
Let’s walk through the steps that transform these simple ingredients into a bowl of creamy comfort. From cooking the pasta to melting the cheese perfectly, each stage builds toward that final, soul-soothing ladle of goodness.
1. Bring a large pot of water to a rolling boil, season generously with salt, and cook the elbow macaroni according to package instructions until al dente. Drain the pasta thoroughly and set it aside to prevent overcooking.
2. In the same pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until 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 evenly over the aromatic onion and garlic mixture. Stirring constantly, toast the mixture for 1–2 minutes until it turns lightly golden and releases a toasty, fragrant aroma.
4. Slowly whisk in the milk and broth, working to dissolve any lumps. Continue whisking until the liquid is smooth, then bring the mixture to a gentle simmer, stirring frequently.
5. Season the base with salt, black pepper, smoked paprika, and mustard powder. Stir well to ensure the spices are evenly distributed.
6. Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly so each addition melts completely before the next goes in.
7. Once the cheddar has fully incorporated and the soup is luxuriously smooth, stir in the grated Parmesan cheese until the texture becomes even more creamy and velvety.
8. If you’d like a pop of color and sweetness, fold in the frozen peas and cook for another 3–5 minutes until they’re heated through.
9. Gently stir the cooked elbow macaroni into the cheesy soup base, making sure every noodle is coated in that rich sauce.
10. Taste and adjust seasoning if necessary, adding a pinch more salt or pepper to suit your palate.
11. Ladle the hot mac and cheese soup into individual bowls, garnish with chopped parsley if desired, and serve immediately.
SERVING SUGGESTIONS FOR MAC AND CHEESE SOUP
Once your Mac and Cheese Soup is bubbling and steamy, it’s time to make it truly unforgettable by pairing it with the perfect accompaniments and presentation touches. Whether you’re serving a casual family dinner or impressing guests on a chilly evening, these ideas will elevate your bowl from comfort food to memorable feast.
- Serve with crusty bread straight from the oven. Tear off a warm piece to dip into the creamy soup, soaking up every last drop of cheesy broth for ultimate satisfaction.
- Top each bowl with a sprinkle of crispy bacon bits. The smoky crunch contrasts beautifully with the soft noodles, adding texture and a savory punch.
- Offer a side of bright green salad tossed in a light vinaigrette. The fresh acidity and crisp leaves balance the richness of the soup and refresh the palate.
- Drizzle a touch of extra virgin olive oil or truffle oil on top just before serving. This luxurious finish adds shimmering flavor notes that highlight the soup’s creaminess.
HOW TO STORE MAC AND CHEESE SOUP
Leftovers of this rich, cheesy soup are every bit as delicious the next day—if stored properly. To maintain the best texture and flavor, follow these storage tips so you can enjoy that cozy bowl again and again without losing any of its creamy charm.
- Refrigeration: Transfer cooled soup into an airtight container and store in the fridge for up to 3–4 days. Before reheating, give it a good stir to redistribute any settled cornstarch or cheese.
- Freezing: If you’ve made a big batch, portion the soup into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Stovetop reheating: Warm the soup over low heat, stirring frequently. If it’s too thick, thin it out with a splash of milk or broth until you reach the desired consistency.
- Microwave reheating: Place the soup in a microwave-safe bowl and heat in 30-second intervals, stirring between each cycle. This ensures even warming and helps prevent hot spots.
CONCLUSION
From the first velvety swirl of cheese to the final comforting spoonful, this Mac and Cheese Soup is a warm embrace on a chilly day. We’ve covered everything you need: a list of key ingredients that play distinct roles, a step-by-step guide to crafting that silky base, plus creative serving ideas and reliable storage methods. Whether you’re a novice home cook or a seasoned pro, this recipe offers an easy yet impressive way to transform pantry staples into something truly special. Don’t forget you can print the article and save it for later use, and keep in mind that you can also find a FAQ below to answer any lingering questions.
I’d love to hear how your own version of this creamy, cheesy soup turns out. Did you sprinkle on bacon or drizzle it with truffle oil? Perhaps you swapped in a different cheese for a new twist? Leave your comments, questions, or feedback below—whether you need clarification on a step or want to share a fun family anecdote, I’m here to help you make the ultimate bowl of comfort. Enjoy every delicious spoonful!
Mac and Cheese Soup
Description
Whipped up in one pot, this Mac and Cheese Soup combines rich cheddar and Parmesan with tender macaroni, creating a cozy bowl of joy perfect for chilly days.
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.
