Description
Imagine your favorite mac and cheese turned into a soul-warming, creamy soup you can eat by the spoonful. This easy recipe blends melty sharp cheddar, tender macaroni, and a silky broth into one comforting bowl. Whether you’re looking for a quick dinner idea, a cozy lunch, or a family-friendly meal, this dish hits the spot. With simple pantry staples, customizable add-ins, and just 30 minutes from stovetop to table, it’s a must-have for your collection of quick comfort food ideas. Ideal for easy dinners, kid-approved meals, or even a unique side dish—this mac and cheese soup is all about warmth, flavor, and nostalgic joy.
Ingredients
- 1 ½ cups elbow macaroni (uncooked)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2% milk)
- 2 cups chicken or vegetable broth
- 2 ½ cups sharp cheddar cheese, shredded
- ½ cup grated parmesan cheese
- 2 oz cream cheese (optional, for extra creaminess)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- ½ teaspoon ground mustard (optional)
- ½ teaspoon garlic powder or onion powder (optional)
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and set aside.
- In a separate large pot or Dutch oven, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth roux.
- Gradually pour in the milk and broth while whisking constantly. Let simmer for 5–7 minutes until the mixture thickens.
- Lower the heat to medium-low and add the cheddar, parmesan, and cream cheese. Stir until fully melted and smooth.
- Season with salt, pepper, and optional spices. Adjust to taste.
- Stir in the cooked macaroni and simmer for another 2–3 minutes. If needed, add more milk or broth to adjust the consistency.
- Serve hot, garnished with fresh parsley or extra shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes