Okay, girlfriend, come on into the kitchen! Let’s make some magic, Delilita-style. Today, we’re diving headfirst into a bowl of pure comfort: Mac and Cheese Soup! I can already smell the cheesy goodness simmering, can’t you?
This Mac and Cheese Soup isn’t just another recipe for me; it’s a warm hug on a chilly day, a quick and easy dinner solution after a chaotic school day, and a guaranteed smile-inducer for even the pickiest eaters in my family. My daughter, Sofia, used to turn up her nose at regular mac and cheese (I know, right?!), but something about transforming it into a soup made her a believer. One whiff of this Mac and Cheese Soup, and she’s practically inhaling it.
I remember the first time I attempted Mac and Cheese Soup. Let’s just say it was a gloppy, curdled mess! I tried to be too fancy and used some expensive cheese I’d never cooked with before. Big mistake! That “aha” moment came when I realized the key to a truly creamy and dreamy Mac and Cheese Soup is simplicity and using cheeses that melt well. Now, I’ve got my little secret weapon blend that makes all the difference.
Life gets crazy, doesn’t it? Between school drop-offs, soccer practice, and trying to keep up with this blog, sometimes the thought of making a complicated dinner is enough to make me want to order takeout. That’s where this Mac and Cheese Soup comes to the rescue. It’s quick, it’s easy, and it’s made with ingredients I almost always have on hand. It truly is an easy mac and cheese soup recipe. Plus, it’s way healthier and more satisfying than anything that comes in a cardboard box. If you like this recipe, you have to try my Pumpkin Wild Rice Soup recipe!
I’m all about making delicious food accessible to everyone. No fancy chef skills required, just a willingness to get in the kitchen and have a little fun. So, grab your apron, and let’s get started! I promise, this Mac and Cheese Soup will become a family favorite in your house, too. You won’t regret trying this creamy mac and cheese soup!
What You’ll Need for This Mac and Cheese Soup
Alright, let’s gather our ingredients. This Mac and Cheese Soup is all about comfort and ease, so we’re keeping things simple. Here’s what you’ll need:
- 8 ounces elbow macaroni: I always use the classic elbow macaroni for my Mac and Cheese Soup because it holds the cheesy sauce so well, but shells or cavatappi work great, too.
- 4 tablespoons butter: Unsalted is best so you can control the saltiness of the Mac and Cheese Soup.
- 1/4 cup all-purpose flour: This helps to thicken the soup and create that lovely creamy texture.
- 4 cups milk: I usually go with whole milk for extra richness, but 2% works just fine, too.
- 2 cups chicken broth: Adds a little depth of flavor to the Mac and Cheese Soup. You can use vegetable broth for a vegetarian version.
- 1 teaspoon salt: Or to taste.
- 1/2 teaspoon black pepper: Freshly ground is always best!
- 1/4 teaspoon garlic powder: Just a touch for that extra bit of flavor.
- 4 cups shredded cheddar cheese: This is my secret weapon! I use a combination of sharp and mild cheddar for the perfect cheesy flavor. When making Mac and Cheese Soup, you can often find pre-shredded cheese on sale at your local grocery store.
- 1 cup shredded Gruyere cheese: This adds a nice nutty flavor.
- Optional toppings: Shredded cheese, chopped bacon, green onions, croutons, hot sauce – the possibilities are endless!
When making Mac and Cheese Soup, you can also add some vegetables! I like adding broccoli florets. Here’s a trick I learned: If you’re short on time (and let’s be honest, who isn’t?), buy pre-shredded cheese. It saves so much time and effort. Just make sure it’s good quality! I buy the cheese at Costco, I’m able to buy a lot of cheese for the same price as I could at the grocery store.
Here’s a cost-saving tip for Mac and Cheese Soup ingredients: buy the block of cheese and shred it yourself! It’s usually cheaper than buying the pre-shredded stuff, and it melts better, too.
Leftover cheese should be stored in an airtight container in the refrigerator and used within a week. And if you find yourself with leftover milk, you can always make a batch of pancakes!
Let’s Make This Mac and Cheese Soup Together
Okay, grab your favorite pot, and let’s get cooking! This Mac and Cheese Soup is so easy, you’ll be amazed at how quickly it comes together.
- Cook the macaroni: Cook the macaroni according to the package directions until al dente. Drain the macaroni and set aside. Remember, don’t overcook the pasta, or it will get mushy in the Mac and Cheese Soup.
- Make the roux: In the same pot (because who wants to wash more dishes?), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux, and it’s the base for our creamy sauce. If you’re wanting to level up your pasta dish, I linked this recipe for Homemade Mac & Cheese from Spend With Pennies, a food blog.
- Add the liquids: Gradually whisk in the milk and chicken broth, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly, until it starts to thicken. Don’t worry if your Mac and Cheese Soup seems a little thin at first, it will thicken as it simmers.
- Season the soup: Stir in the salt, pepper, and garlic powder. Adjust the seasonings to your liking. I learned the hard way with Mac and Cheese Soup that a little bit of seasoning goes a long way, so start small and add more as needed.
- Melt the cheese: Reduce the heat to low and gradually add the shredded cheddar cheese and Gruyere cheese, stirring constantly until the cheese is completely melted and the soup is smooth and creamy. Make sure to stir constantly to prevent the cheese from clumping. This step is crucial for a cheesy mac and cheese soup.
- Add the macaroni: Stir in the cooked macaroni and heat through. At this point, taste the Mac and Cheese Soup and adjust the seasonings as needed. Maybe you want a little extra salt, pepper, or even a pinch of cayenne pepper for a little kick.
- Serve and enjoy: Ladle the Mac and Cheese Soup into bowls and top with your favorite toppings.
In my kitchen, Mac and Cheese Soup usually takes about 30 minutes from start to finish. While the Mac and Cheese Soup is cooking, I like to chop up some green onions or bacon for toppings.
Your Mac and Cheese Soup should smell like cheesy goodness and a hint of garlic. If it smells burnt, you’ve probably cooked the roux for too long. Don’t panic! Just start over. We’ve all been there.
A family-tested **Mac and Cheese Soup** shortcut: Use a store-bought rotisserie chicken for the chicken broth. Just shred the chicken and use the carcass to make a quick and easy broth.
How I Love to Serve This Mac and Cheese Soup
Okay, so the Mac and Cheese Soup is ready, and now it’s time to serve it up! This is where you can really get creative and make it your own.
My family loves this Mac and Cheese Soup when I serve it with a side of grilled cheese sandwiches. It’s cheesy overload, but who’s complaining? I’ll sometimes dip the grilled cheese right into the soup.
Here are some other go-to side dishes that pair perfectly with Mac and Cheese Soup:
- A simple green salad: The freshness of the salad helps to balance out the richness of the soup.
- Steamed broccoli: Adds a healthy dose of veggies.
- Garlic bread: Because you can never have too much bread with soup, right?
This Mac and Cheese Soup is perfect for a cozy night in, a quick weeknight dinner, or even a potluck with friends. It’s also a great way to use up leftover cheese or milk. Friends always ask for this Mac and Cheese Soup recipe, and I’m always happy to share it. If you’re looking to make another soup, you have to try my Broccoli Cheddar Soup with Shells recipe!
For presentation, I like to ladle the Mac and Cheese Soup into bowls and top it with a sprinkle of shredded cheese, a dollop of sour cream, and a few chopped green onions. A swirl of hot sauce is also a nice touch for those who like a little heat.
If you have extra Mac and Cheese Soup, you can store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat it, just add a splash of milk to thin it out and heat it in the microwave or on the stovetop.
For a seasonal variation, try adding some roasted butternut squash or pumpkin puree to the **creamiest Mac and Cheese Soup** in the fall. It adds a nice sweetness and warmth to the dish. I’ve also tried adding a can of diced tomatoes and some Italian seasoning for a more Mediterranean twist.
Your Mac and Cheese Soup Questions Answered
Okay, let’s tackle some of the most common questions I get about Mac and Cheese Soup. I’ve made my share of mistakes over the years, so I’m happy to share my wisdom (and my failures!).
Q: My Mac and Cheese Soup is too thick. What do I do?
A: You know what I do when my **Mac and Cheese Soup** is too thick? Just add a little more milk or broth, a splash at a time, until it reaches your desired consistency. Stir it well and heat it through. I’ve even used a little bit of cream or half-and-half for extra richness.
Q: My Mac and Cheese Soup is too thin. How can I thicken it?
A: This happens to the best of us! If your **Mac and Cheese Soup** is too thin, you can make a quick slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water. Stir the slurry into the soup and simmer for a few minutes until it thickens. You can also add a bit of shredded cheese to help thicken it.
Q: Can I use different kinds of cheese in this Mac and Cheese Soup?
A: Absolutely! That’s the beauty of this **Mac and Cheese Soup** recipe. You can use any cheese that melts well, such as Gruyere, Monterey Jack, pepper jack, or even a little bit of Parmesan cheese. Just make sure to use a combination of cheeses for the best flavor. Here’s a mac and cheese recipe that uses different cheeses!
Q: Can I make this Mac and Cheese Soup ahead of time?
A: Yes, you can! Just cook the macaroni separately and store it in an airtight container in the refrigerator. Make the cheese sauce ahead of time and store it separately in the refrigerator. When you’re ready to serve, heat the cheese sauce and add the cooked macaroni.
Q: Can I freeze this Mac and Cheese Soup?
A: Freezing **Mac and Cheese Soup** isn’t the best idea, as the texture can change and become grainy when thawed. However, if you must freeze it, let it cool completely before transferring it to an airtight container. When you thaw it, add a little milk and stir well to restore the creamy texture.
Q: My family doesn’t like garlic powder. Can I leave it out of the Mac and Cheese Soup?
A: Of course! Feel free to adjust the seasonings to your family’s preferences. You can also use onion powder instead of garlic powder, or even add a pinch of smoked paprika for a smoky flavor.
Q: Can I add vegetables to this Mac and Cheese Soup?
A: Absolutely! This **Mac and Cheese Soup** is a great way to sneak in some extra veggies. Try adding steamed broccoli, cauliflower, peas, carrots, or even spinach. Just make sure to add the vegetables towards the end of cooking so they don’t get overcooked.
My Final Thoughts on This Mac and Cheese Soup
This Mac and Cheese Soup recipe holds a special place in my heart because it’s a reminder that comfort food doesn’t have to be complicated. It’s a dish that brings my family together and always puts a smile on their faces. It’s truly a cheesy mac and cheese soup!
Here are my Mac and Cheese Soup Pro Tips:
- Use high-quality cheese: This makes all the difference in the flavor of the soup.
- Don’t overcook the macaroni: Overcooked macaroni will get mushy in the soup.
- Adjust the seasonings to your liking: This recipe is just a starting point. Feel free to experiment with different spices and herbs to create your own signature Mac and Cheese Soup.
Here are some **Mac and Cheese Soup** variations I’ve tried with my family:
- Bacon Mac and Cheese Soup: Add cooked and crumbled bacon to the soup for a smoky, salty flavor.
- Spicy Mac and Cheese Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little kick.
- Vegetarian Mac and Cheese Soup: Use vegetable broth instead of chicken broth and add a variety of vegetables, such as broccoli, cauliflower, and carrots. My son, Leo, absolutely loves the vegetarian version. Here’s another vegetarian mac and cheese soup!
I hope you’ll make this **Mac and Cheese Soup** your own and create some delicious memories with your family. Don’t be afraid to experiment with different flavors and toppings to find what you love best. Cooking should be fun, not stressful!
So, go ahead, give this comforting Mac and Cheese Soup a try. I promise, you won’t be disappointed! And if you like this recipe, you’ll also enjoy my Tortellini Vegetable Soup recipe!
Mac and Cheese Soup
This creamy Mac and Cheese Soup is the ultimate comfort food! It’s a quick and easy one-pot meal that the whole family will love, perfect for a chilly day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Cooked bacon crumbles for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth, milk, and heavy cream. Bring to a simmer.
- Add elbow macaroni and cook according to package directions, or until tender.
- Remove from heat and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with cooked bacon crumbles if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. You can also use different types of cheese for a unique flavor profile.