Creamy Mac and Cheese Soup (Print Version)

Warm, cheesy comfort in a bowl with tender macaroni and rich cheddar flavor.

# What You'll Need:

→ Pasta

01 - 7 ounces elbow macaroni

→ Dairy

02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter

→ Vegetables

06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated

→ Pantry

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - ½ teaspoon dry mustard powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped chives or green onions
14 - Crispy bacon bits

# How-To Steps:

01 - Cook macaroni in salted boiling water until just al dente. Drain and set aside.
02 - In a large pot, melt butter over medium heat. Add onion and carrot, cook until soft (about 4 minutes). Add garlic and cook for another minute.
03 - Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
04 - Slowly whisk in milk and vegetable broth, ensuring no lumps remain. Bring to a gentle simmer.
05 - Add dry mustard, salt, and pepper. Reduce heat to low.
06 - Stir in cheeses, a handful at a time, stirring until fully melted and the soup is smooth.
07 - Add cooked macaroni. Heat gently another 2-3 minutes. Adjust seasoning as needed. Serve hot, garnished with chives or optional bacon bits.

# Expert Tips:

01 -
  • Its essentially two comfort foods merged into one bowl, hitting that perfect spot between dinner and childhood nostalgia
  • The recipe comes together faster than you can order takeout, and tastes infinitely better
02 -
  • Don't let the soup boil after adding cheese, or it might separate and turn grainy
  • The soup thickens considerably as it sits, so plan to add a splash more milk when reheating leftovers
03 -
  • Grate your own cheese instead of buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Temper your milk slightly by whisking in a ladle of the hot broth before adding it to the roux, preventing any risk of curdling

Go Back