Mac & Cheese Soup: A Creamy Twist on a Classic Comfort Food

Mac & Cheese Soup takes the beloved flavors of mac and cheese and turns them into a soul-warming, creamy soup that’s perfect for any cozy day. With velvety cheese, tender pasta, and a rich, comforting broth, this soup is everything you love about mac and cheese—plus the added bonus of a bowl of warm, creamy goodness. It’s easy to make and sure to satisfy your cravings for comfort food.

Personal Story & Background

I first stumbled upon Mac & Cheese Soup on a cold winter day when I was craving the cheesy goodness of mac and cheese but also wanted something a little different—something that felt like a hug in a bowl. That’s when I decided to combine the classic mac and cheese with a rich, velvety soup base, and let me tell you, it was a game-changer.

This soup has since become one of my absolute favorites to make, and I’m so excited to share it with you. It’s the perfect balance of creamy, cheesy, and comforting, and it’s one of those dishes that everyone loves, no matter their age. Whether you’re feeding your family, looking for something to bring to a potluck, or just in the mood for a cozy meal on a chilly night, this soup has you covered.

Ingredient Notes

• Elbow macaroni: The classic pasta choice for mac and cheese, elbow macaroni holds the cheese sauce perfectly, allowing each bite to be creamy and satisfying. You can swap it for other small pasta shapes like shells or rotini if you prefer.
• Cheddar cheese: Sharp cheddar is the star of this soup, giving it that rich, tangy flavor we all love in mac and cheese. For a more decadent twist, feel free to add in some Gruyère or Monterey Jack for extra creaminess and depth.
• Heavy cream: The key to making this soup ultra-creamy. The heavy cream helps create that smooth, velvety texture that makes this soup so indulgent. You can use half-and-half for a lighter version, but I highly recommend going with the full-fat cream for the best results.
• Chicken broth: The broth adds a savory base to the soup, balancing the richness of the cheese. If you prefer a vegetarian version, feel free to use vegetable broth instead.
• Butter: Butter helps build the flavor base for the soup and contributes to the silky, smooth texture. It’s the perfect starting point before adding the broth and cheese.
• Flour: A simple roux made with butter and flour helps thicken the soup to the perfect creamy consistency. It’s an easy trick that makes all the difference.
• Milk: Along with the heavy cream, milk provides additional creaminess while lightening up the soup just a touch. Whole milk works best here, but 2% milk will work too.
• Mustard powder (optional): A dash of mustard powder adds a subtle tang to the soup that enhances the cheese without overpowering it. If you’re not a fan, you can leave it out, but I recommend giving it a try!

Step-by-Step Instructions

1. Cook the pasta

Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside. Be careful not to overcook the pasta, as it will continue to cook when added to the soup.

2. Make the roux

In the same large pot, melt the butter over medium heat. Once the butter is melted, whisk in the flour, and cook for about 1-2 minutes to form a roux. This will help thicken the soup and create a smooth base.

3. Add the liquids

Gradually whisk in the chicken broth, milk, and heavy cream, making sure there are no lumps. Continue stirring until the mixture is smooth and starts to thicken, about 5-7 minutes.

4. Add the cheese

Once the soup base has thickened, it’s time to add the cheddar cheese. Gradually stir in the shredded cheese, allowing it to melt into the soup completely. Keep stirring until the soup is creamy and smooth.

5. Season the soup

Add the salt, pepper, and mustard powder (if using). Taste and adjust the seasoning as needed. If the soup needs more tang, you can add a little more mustard powder or even a splash of vinegar for balance.

6. Combine the pasta and soup

Add the cooked macaroni to the soup and stir to combine. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together and the pasta to absorb some of the soup’s creamy goodness.

7. Serve and enjoy

Once the soup is thick, creamy, and heated through, it’s ready to serve! Ladle the soup into bowls, and garnish with extra shredded cheese, fresh herbs, or a sprinkle of cracked black pepper if desired.

Expert Tips for the Best Results

1. Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the texture of the soup. For a smoother, creamier soup, use cheese that you shred yourself.
2. Adjust the thickness: If you like your soup thicker, you can simmer it a bit longer to reduce the liquid. If you prefer a thinner soup, simply add more milk or broth until you reach the desired consistency.
3. Stir constantly while adding cheese: To avoid clumping, make sure to stir the soup continuously while adding the cheese. This will help it melt evenly and create a smooth, creamy texture.
4. Make it ahead: This soup keeps well in the fridge for 2-3 days. Just be aware that the pasta will continue to absorb the liquid as it sits, so you might need to add a splash more milk or broth when reheating.

Serving Suggestions

• Grilled cheese sandwiches: A classic grilled cheese is the perfect companion to this soup. The crispy, buttery bread pairs wonderfully with the creamy soup.
• Side salad: A light side salad with fresh greens, tomatoes, and a tangy vinaigrette will balance out the richness of the soup.
• Roasted vegetables: Roasted broccoli, cauliflower, or Brussels sprouts would be a great side dish to add some texture and a bit of bite to complement the creamy soup.
• Croutons: For a little crunch, sprinkle some homemade or store-bought croutons on top of your soup right before serving.

Storage and Reheating Tips

• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, simply warm the soup in a pot over low heat, stirring occasionally. If the soup has thickened too much, add a bit of milk or broth to loosen it up to your preferred consistency.

Frequently Asked Questions

1. Can I use a different type of cheese? Yes! While cheddar is the classic choice for mac and cheese, you can experiment with other cheeses like Gruyère, Monterey Jack, or a mix of cheeses for different flavors. Just make sure the cheese melts well for a smooth texture.
2. Can I make this soup ahead of time? Absolutely! This soup keeps well in the fridge for a few days. If you’re making it in advance, you may need to add a little more milk or broth when reheating to get the right consistency.
3. Can I freeze Mac & Cheese Soup? While this soup can be frozen, the texture may change slightly when reheated. To freeze, let the soup cool completely, then transfer it to an airtight container. When reheating, add a little extra liquid and stir well.
4. Can I make this soup vegetarian? Yes! Simply swap the chicken broth for vegetable broth, and you’ve got a delicious vegetarian version of this creamy soup.

Conclusion

Mac & Cheese Soup is the ultimate comfort food with a creamy twist on a classic favorite. Whether you’re serving it for a cozy dinner, bringing it to a potluck, or just craving something cheesy and delicious, this soup is sure to satisfy. I hope you give it a try—once you do, you’ll never look at mac and cheese the same way again! Let me know how it turns out for you, and feel free to share your own variations in the comments!

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