Creamy Mac and Cheese Soup (Printable version)
Creamy, cheesy soup with elbow macaroni, sharp cheddar, and mozzarella. A comforting 35-minute meal perfect for cold weather.
# What You'll Need:
→ Pasta
01 - 7 oz elbow macaroni
→ Dairy
02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tbsp unsalted butter
→ Vegetables
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated
→ Pantry
09 - 2 tbsp all-purpose flour
10 - 3 cups vegetable broth
11 - ½ tsp dry mustard powder
12 - Salt and pepper to taste
→ Garnish
13 - Chopped chives or green onions
14 - Crispy bacon bits
# How to Prepare:
01 - Cook macaroni in salted boiling water until just al dente. Drain and set aside.
02 - Melt butter in a large pot over medium heat. Add onion and carrot, cook until soft, approximately 4 minutes. Add garlic and cook for another minute.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate raw flour taste.
04 - Slowly whisk in milk and vegetable broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add dry mustard, salt, and pepper. Reduce heat to low setting.
06 - Stir in cheeses gradually, one handful at a time, mixing until completely melted and soup achieves smooth consistency.
07 - Add cooked macaroni to the soup. Heat gently for 2-3 minutes. Adjust seasoning to preference. Serve hot, garnished with chives or bacon bits if desired.
# Expert advice:
01 -
- The texture is incredibly silky, like a warm hug in a bowl that never feels heavy
- It comes together in just 35 minutes but tastes like it simmered all afternoon
- Even picky eaters who claim to dislike soup will ask for seconds
02 -
- Never boil the soup after adding the cheese or it will separate and become grainy
- Grating your own cheese makes an enormous difference in how smoothly it melts
- The soup continues thickening as it sits, so plan to add a splash more milk when reheating leftovers
03 -
- Temper your milk by warming it slightly before adding to the hot pot to prevent curdling
- Use a microplane to grate garlic directly into the pot for maximum flavor distribution