Creamy Mac and Cheese Soup (Printable Version)
A comforting bowl of mac and cheese soup bursting with rich cheddar, Swiss, elbow pasta, and savory spices.
# Ingredients:
→ Broth and Pasta
01 -
960 ml chicken broth or stock
02 -
140 g uncooked elbow macaroni
→ Cheese Sauce Base
03 -
28 g unsalted butter
04 -
28 g all-purpose flour
05 -
4 g minced garlic
06 -
240 ml whole milk
07 -
56 g spreadable cream cheese
→ Cheeses
08 -
120 g shredded sharp cheddar cheese
09 -
60 g shredded Swiss cheese
→ Seasonings
10 -
3 g onion powder
11 -
2 g dry mustard powder
12 -
to taste salt
13 -
to taste black pepper
# Steps:
01 -
Bring chicken broth to a boil in a medium pot. Add elbow macaroni and cook until al dente as per package instructions, keeping the broth with the pasta; do not drain.
02 -
Melt butter over medium heat in a separate saucepan. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
03 -
Stir minced garlic into the roux and cook until fragrant, about 30 seconds. Gradually whisk in milk, ensuring a smooth, lump-free sauce.
04 -
Incorporate onion powder, dry mustard powder, salt, and black pepper. Continue cooking over medium heat, whisking until the sauce thickens and begins to bubble gently for 1 minute.
05 -
Reduce heat to medium-low. Add cream cheese, shredded cheddar, and Swiss cheese, whisking until fully melted and sauce is smooth and thick.
06 -
Add cooked macaroni and broth to the cheese sauce. Stir thoroughly to create a creamy, cohesive soup base.
07 -
Simmer soup over medium heat for 3 minutes until hot. Adjust seasoning with salt and pepper if necessary. Garnish with extra cheese and fresh parsley before serving.
# Notes:
01 -
Serve hot with crusty bread or a fresh side salad. Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently with added milk or broth if thickened.