This decadent Mac and Cheese Soup is everything you love about macaroni and cheese turned into a rich and creamy soup you'll want to curl up with on a cold winter's night. Ready in just 30 minutes, it only takes slightly longer to make than the boxed stuff and will feed the whole family! Serve it with some crusty bread and a sprinkle of green onions for a delicious meal you'll be thinking of long after the bowl is empty.
If you've ever felt like a bowl of mac and Cheese doesn't last long enough, this is the recipe for you! The pasta swim in the creamy, cheesy broth that's made with two types of cheese for so much flavor. No powdery cheese packets here! It's a fun twist on traditional cheesy macaroni, which also makes it a tremendous hit with kids. Make it your own by adding your favorite toppings or mac and cheese mix-ins, and you'll have a new family favorite recipe to enjoy this Soup season.
Why You'll Love This Mac and Cheese Soup
- Quick and easy. This cheddar cheese soup is very similar to regular mac and cheese! The main difference is that you cook the elbow macaroni in broth and don't strain it! The starches from the pasta will help thicken the soup to make it smooth and silky. It's so satisfying and ready in just 30 minutes!
- Creamy and filling soup. Creamy soups are especially great in the winter when you need something that will keep you full and warm all day. This macaroni and cheese soup does just that! It's a wonderful option for a chilly day, yet it's still quick enough for those busy weeknights!
- Very versatile. Although I like to serve this macaroni soup with some sliced green onions and cracked black pepper, there are so many options. Just like regular mac and cheese, you can add your favorite mix-ins for extra flavor, like roasted broccoli, crumbled bacon, cubed ham, and more.
Ingredient Notes
To make this delicious macaroni and Cheese Soup, you will need the following ingredients (full measurements in recipe card below):
- broth - you can use either vegetable or chicken broth.
- macaroni pasta - the uncooked elbow macaroni noodles will be cooked in broth for extra flavor.
- unsalted butter - melt the butter to make a roux.
- all-purpose flour - the flour will be cooked in the melted butter to create a paste called a roux which is what helps thickens the soup.
- whole milk - thin out the roux with milk. This will create a thick, creamy sauce.
- sharp cheddar cheese - I like to use grated yellow cheddar has that classic orange color and cheesy flavor. White cheddar is also a good option.
- parmesan cheese - the salty, savory flavor of parmesan adds extra depth of flavor.
- garlic powder - use a little garlic powder for a savory note.
- mustard powder - dry mustard gives this recipe a little extra tang and bite which you find in all classic mac and cheese recipes.
- green onions - slice green onions for a colorful garnish.
- black pepper
You will also need measuring cups and spoons, a large pot or Dutch oven, a large saucepan, and a whisk.
How to Make the Best Macaroni and Cheese Soup
- Cook pasta. In a large pot, add broth and bring it to a boil over medium-high heat. Add macaroni pasta and cook just until al dente, about 8-10 minutes. Set aside.
- Make roux. While the pasta is cooking, melt butter in a large saucepan over medium heat. Add flour and whisk constantly to make a roux, about 1-2 minutes until smooth and thickened.
- Add milk. Gradually add in milk, whisking constantly to combine. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
- Add cheese. Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Stir in the garlic powder and mustard powder. Mix well until smooth.
- Combine. Slowly pour the cheese mixture into the macaroni soup and mix well until combined.
- Serve. Garnish with green onions and freshly cracked black pepper. Serve warm.
Recipe Variations
- Adjust the cheese. Feel free to use a different combination of cheeses, but stick with traditional melting cheeses like Gruyere, fontina, or provolone. You can also add a few spoonfuls of cream cheese for extra tanginess.
- Stir in some add-ins. There are so many options for add-ins! Try adding diced ham, crispy bacon, ground beef or leftover taco meat, roasted broccoli, sauteed peppers, diced fresh tomatoes, and so much more. Try making a toppings bar for everyone to make their bowl their own!
- Make it spicy. Shake in some red pepper flakes and some hot sauce for a spicy, cheesy soup that packs a punch.
- Try a different noodle. Classic mac and cheese uses elbow macaroni noodles, but you can definitely try other options! Look for noodles that can hold sauces really well, like cavatappi, rotini, orecchiette, and more.
How to Serve
This macaroni and cheese soup is delicious served on its own or with a nice hunk of bread to soak up the sauce. Some of my favorites to pair with this are:
- Buttermilk Biscuits
- Skillet Dinner Rolls
- Homemade No Knead French Baguettes
- Garlic Cheddar Biscuits
- Parker House Rolls
- Cornmeal Cheddar Biscuits
For more recipe ideas, see our 50 Best Bread Recipes.
Recipe Tips and Tricks
- Don't overcook the noodles. The noodles will continue to cook in the hot soup, so it's important to remove them from the heat as soon as they reach the al dente stage. Otherwise, they can become overly soft in the soup.
- Whisk the roux well. The secret to a really creamy soup is the roux. This is made by cooking melted butter and flour in a pan until it forms a paste, then thinning it out gradually with a liquid. Whisk very well to break up all those clumps for the smoothest, creamiest soup.
- Don't strain the pasta. You'll be tempted to strain the noodles since that's a habit, but don't! You need the starchy broth to thicken the soup.
Storing and Freezing Instructions
How to Store
Allow the leftover mac and cheese soup to cool to room temperature for 1-2 hours, then store it in an airtight container in the fridge.
How to Reheat
Place the leftovers in a saucepan on the stove or reheat a serving in the microwave. Be sure to stir well and avoid overheating to keep the noodles from becoming soggy.
How to Freeze
Unfortuantely, cheesy soups do not freeze very well. It's best to make this mac & cheese soup fresh or reheat the leftovers.
FAQ
The secret is to cook the noodles until they are barely al dente. In general, you strain or even rinse noodles to stop the cooking process before adding them to soup, but we don't want to strain the liquid for this recipe because the broth becomes part of the soup itself. The noodles will continue cooking in the hot broth, but that's okay. Since you don't really need to cook the soup very long after you combine the brothy noodles and cheese mixture together, they won't have long to overcook.
If you've ever tried to blend cheese into the soup, you've probably noticed how it clumps and falls to the bottom! It's best to whisk it really well into the roux before you add any extra liquid. It will melt into the creamy roux much better than it will dissolve in broth. You can also use an immersion blender, but that's unnecessary for this easy mac and cheese soup.
Technically, you can use the slow cooker, but it isn't entirely necessary or helpful. You need to be able to boil water in one pot and then make a roux in another. The slow cooker can't do either of those things (unless you have a saute function), and even then, you'd still need a second pot. It makes the most sense to use the slow cooker to keep the soup warm, especially for a party. Otherwise, keep it simple and use the stove.
More Soup Recipes with Pasta
- 60 Best Soup Recipes
- Hamburger Soup with Macaroni (Goulash Soup)
- Alphabet Soup
- Minestrone Soup
- Creamy Tortellini Soup with Sausage
- Chicken Noodle Soup
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