Creamy Mac and Cheese Soup (Printable View)
Warm, comforting soup combining cheesy goodness with macaroni in a silky broth.
# Ingredient List:
→ 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 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 for 2-3 minutes. Adjust seasoning as needed. Serve hot, garnished with chives or optional bacon bits.
# Expert Suggestions:
01 -
- The texture is impossibly creamy without any processed cheese shortcuts
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- Leftovers actually improve overnight as the pasta soaks up the flavors
02 -
- Never add cheese to boiling liquid or it will separate into a greasy mess
- Grate your own cheese because pre-shredded varieties contain anti-caking agents that prevent smooth melting
- The soup thickens considerably as it stands, so plan to add a splash of warmed milk when reheating leftovers
03 -
- Use a box grater for the cheese and grate it while cold for easier handling
- Temper the milk slightly by letting it sit at room temperature while you prep vegetables
- The dry mustard powder is the secret ingredient restaurant chefs use to amplify cheesy flavor