Mac and Cheese Soup

Mac and Cheese Soup is my comfort food in a bowl. It has everything you love about mac and cheese, like tender elbow pasta and lots of melty cheese, but with a creamy, spoonable broth. It’s simple, filling, and perfect when you want something warm and cozy.

I started making this on nights when I didn’t feel like fussing with dinner but still wanted something homemade. It’s quick, uses simple ingredients, and always hits the spot. Honestly, it’s one of those recipes that disappears fast, especially if you have mac and cheese lovers at the table.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: If you only have salted butter, just go easy on the added salt later.
• Sweet onion: Dice it small so it softens quickly and blends into the soup.
• Garlic: Fresh minced garlic gives the best flavor. Add it after the onion so it doesn’t burn.
• All-purpose flour: Stir it constantly so you don’t end up with lumps.
• Chicken broth: Use a good-quality broth for better flavor. Low sodium is a great option, so you can adjust the seasoning yourself.
• Elbow macaroni: Stir often while cooking so it doesn’t stick to the bottom of the pot.
• Whole milk: Avoid skim milk, or it may taste a bit thin.
• Half-and-half: You can substitute with more milk if needed, but it won’t be quite as creamy.
• Sharp cheddar cheese: Go for freshly shredded cheese for the best melt. Pre-shredded can make the soup a little grainy.
• Mozzarella cheese: Gives that stretchy, melty texture. It balances the cheddar’s sharper flavor.
• Dijon mustard: Just a small amount boosts the cheese flavor without making it taste like mustard. Don’t skip it.
• Paprika: Smoked paprika works too if you want a deeper flavor.
• Salt and black pepper: Season to taste at the end. The cheese and broth already add some salt, so adjust as needed.

How to Make Mac and Cheese Soup

• Step One: Melt butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in garlic and cook 30 seconds.
• Step Two: Sprinkle in flour and cook for 1 minute, stirring constantly.
• Step Three: Add in broth and macaroni. Bring to a boil. Stir often, or it will stick.

• Step Four: Reduce heat to medium-low and cook uncovered for 8 to 10 minutes, stirring often, until pasta is tender.
• Step Five: Stir in the cheeses, milk, half-and-half, Dijon, paprika, salt, and pepper. Heat for an additional 5 minutes or until it’s hot. Taste and adjust seasoning before serving.

Variations and Substitutions

• Make it heartier: Stir in cooked bacon, ham, or shredded chicken to turn it into more of a full meal. It’s a great way to use up leftovers.
• Switch up the pasta: Elbow macaroni is classic, but small shells, ditalini, or rotini all work well and hold onto that creamy sauce.
• Try different cheeses: Swap the cheddar for Colby Jack, Monterey Jack, or even a bit of Gruyère for a richer flavor. Pepper Jack is great if you want a little heat.
• Add vegetables: Broccoli, cauliflower, peas, or carrots are all easy add-ins. Just cook them until tender before stirring them in.
• Make it lighter: Use all milk instead of half-and-half to cut down on richness. It will still be creamy, just a bit less indulgent.
• Make it extra creamy: Stir in a couple of tablespoons of cream cheese for an even richer texture.
• Add a little spice: A pinch of cayenne or a few dashes of hot sauce will give it a nice kick without overpowering the flavor.
• Use vegetable broth: Swap the chicken broth for vegetable broth to make it vegetarian-friendly.

Storage Instructions

• Refrigerator: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The pasta will continue to soak up the liquid as it sits, so it will thicken quite a bit.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Add a splash of milk or broth to loosen it up and bring back that creamy texture.
• Freezer: This soup isn’t ideal for freezing once it’s fully made, since the milk and cheese can separate and turn grainy when reheated.
• Make Ahead: If you want to make it in advance, prepare the soup base and store it separately from the pasta. When you’re ready to serve, cook the macaroni fresh and stir it in so it doesn’t get too soft.

Recipe Tips and Tricks

• Keep the heat low when adding dairy: High heat can cause the milk and cheese to separate. Gentle heat keeps everything smooth.
• Stir often while the pasta cooks: This helps prevent it from sticking to the bottom of the pot and cooking unevenly.
• Don’t overcook the pasta: It will continue to soften in the hot soup, so cook it just until tender.
• Taste before serving: Cheese and broth can vary in saltiness, so always adjust seasoning at the end.
• Add toppings for extra flavor: Try crispy bacon bits, green onions, or even a sprinkle of extra cheese on top for serving.
• Use a heavy-bottomed pot: It helps distribute heat evenly and reduces the chance of anything sticking or burning.

Mac and Cheese Recipes

• Sloppy Joe Mac and Cheese
• Dill Pickle Mac and Cheese
• Buffalo Chicken Mac and Cheese

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