Creamy Mac and Cheese Soup

Mac and Cheese Soup brings the ultimate comfort food into a one-pot meal that is both creamy and deeply satisfying. Warm cheesy broth combines with tender elbow macaroni and a blend of flavorful cheeses to create an inviting bowl perfect for chilly evenings or when you just need a nostalgic pick-me-up. The combination of sharp cheddar, Swiss cheese, and creamy base makes this recipe a go-to in my kitchen whenever I crave something cozy yet special.

I first whipped up a batch of this soup during the first snowfall of winter and it instantly became a family favorite. We now look forward to it as a must-have whenever we need an extra dose of warmth.

Ingredients

• Chicken broth or stock: for a savory base that creates a rich mouthfeel Choose low-sodium if you like to control the salt
• Elbow macaroni: classic pasta shape holds just the right amount of cheese sauce Cook it directly in the broth for full flavor
• Butter: for richness and a smooth creamy finish Use good quality unsalted for best results
• All-purpose flour: thickens the soup to the perfect consistency Sift before using to prevent lumps
• Minced garlic: brings gentle aromatic depth Use fresh cloves for the brightest flavor
• Milk: creates the creamy texture Whole milk works best for richness but 2 percent is good too
• Spreadable cream cheese: adds silky thickness and a tangy note Opt for full-fat for best melt and taste
• Shredded sharp cheddar cheese: the backbone of classic mac and cheese flavor Grate your own for smoother melting
• Shredded Swiss cheese: balances sharpness with nutty undertones Check for a smooth piece with no dryness
• Onion powder: subtle savory boost with no chopping needed
• Dry mustard powder: adds gentle warmth and complexity Look for a fresh container for best flavor
• Salt and black pepper: for seasoning Taste as you go to find your preferred level

Step-by-Step Instructions

Bring the Broth and Pasta Together:

Pour chicken broth into a medium pot and bring it to a gentle boil Add uncooked elbow macaroni and let it cook until just al dente according to your package This allows the pasta to absorb broth and flavor

Create the Roux Base for Cheese:

In a separate pan melt butter over medium heat When completely liquid add all-purpose flour and whisk constantly for about one minute This will cook out the raw flour taste and start thickening

Build the Creamy Sauce:

Toss in minced garlic and let it sizzle for about thirty seconds Add milk gradually whisking after each addition until the sauce base is silky with no lumps

Season and Thicken:

Add onion powder dry mustard powder salt and black pepper to the sauce Continue whisking over medium heat until the mixture becomes noticeably thick and bubbling Gently boil for one minute

Melt in the Cheeses:

Lower the temperature to medium-low Add spreadable cream cheese then shredded sharp cheddar and Swiss cheeses Stir slowly until each cheese melts completely and blends into a shiny sauce

Combine Everything:

Scoop the cooked macaroni and broth into the cheese sauce Stir thoroughly to blend the pasta and liquid into the creamy cheese base

Final Simmer and Serve:

Warm the soup gently over medium heat for about three minutes longer Taste and adjust your seasoning if needed Ladle into bowls and top with extra cheese and a sprinkle of parsley

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I always look forward to the way sharp cheddar melts so beautifully into the soup Warm memories of making this with my kids always come back whenever I smell that cheesy aroma filling the kitchen

Storage Tips

Store leftover mac and cheese soup in an airtight container in the refrigerator for up to three days The soup may thicken after chilling so when reheating on the stove add a little milk or broth and whisk gently until smooth and hot again For longer storage freeze single servings flat in freezer bags Let thaw overnight in the fridge then reheat slowly

Ingredient Substitutions

Feel free to trade the chicken broth for vegetable broth to keep the recipe vegetarian If you do not have Swiss cheese Gruyère melts just as nicely making the soup richer and a little nuttier For an extra crispy twist try using cooked bacon bits or even a dash of smoked paprika Garnish with chopped scallions or even roasted broccoli for extra flavor

Serving Suggestions

This soup shines when served piping hot Ladle into your favorite bowl and pile on a handful of extra shredded cheese or a scatter of fresh parsley For dipping nothing beats a thick slice of crusty bread or some homemade croutons A crisp green salad on the side helps balance the creamy richness of the soup

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A Bit of Background

Mac and cheese began as a beloved baked dish in homes across America but transforming it into soup creates an entirely new experience This recipe gives you the nostalgic flavor of childhood classics but in a warm sippable form It is also a smart way to use up small odds and ends of cheese or even leftover cooked pasta

Recipe FAQs

→ What types of cheese work best for rich flavor?

Sharp cheddar and Swiss cheese provide a balanced sharpness and nuttiness that melt smoothly into the creamy base.

→ Can I use other pasta shapes instead of elbow macaroni?

Yes, small pasta shapes like shells or ditalini work well as they cook evenly and absorb the sauce flavors.

→ How can I make the soup thicker or creamier?

The combination of butter, flour, and cream cheese creates a luscious texture. Adding more cream cheese or whisking the sauce longer helps to thicken it further.

→ What seasonings enhance the flavor without overpowering cheese?

Onion powder, garlic, and dry mustard powder add subtle warmth and depth without masking the cheesy taste.

→ What are good garnish options to finish the dish?

Extra shredded cheese and fresh parsley brighten the look and add fresh flavor, while crispy bacon bits add a savory twist.

→ How should leftovers be stored and reheated?

Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to restore creaminess.