Mac and Cheese Soup
Creamy, cheesy Mac and Cheese Soup made with simple ingredients and ready in 40 minutes. A cozy, comforting dinner the whole family will love.
Servings 6
Calories 525kcal
Ingredients
- 2 tbsp unsalted butter
- ½ cup sweet onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni
- 2 cups whole milk
- 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Dijon mustard
- ½ tsp paprika
- salt and pepper to taste
Instructions
- 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.
- Sprinkle in flour and cook for 1 minute, stirring constantly.
- Add in broth and macaroni. Bring to a boil. Stir often, or it will stick.
- Reduce heat to medium-low and cook uncovered for 8 to 10 minutes, stirring often, until pasta is tender.
- 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.
Notes
- Stir the pasta often while it cooks, so it doesn’t stick to the bottom of the pot.
- Keep the heat low once you add the milk and cheese to prevent curdling or a grainy texture.
- Shred your own cheese for the smoothest, creamiest result.
- If the soup gets too thick, stir in a splash of milk or broth before serving.
- The soup will thicken as it sits, especially in the fridge, so plan to add a little liquid when reheating.
- Taste and adjust seasoning at the end since cheese and broth can vary in saltiness.
- For the best texture, serve right after cooking while it’s hot and creamy.
Nutrition
Calories: 525kcal | Carbohydrates: 48g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 955mg | Potassium: 372mg | Fiber: 2g | Sugar: 8g | Vitamin A: 848IU | Vitamin C: 2mg | Calcium: 480mg | Iron: 1mg
