Name: Comfort Food
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4-5 cups chicken broth or stock.; 1¼ cups uncooked elbow macaroni.; 2 tablespoons butter.; 2 tablespoons all-purpose flour.; 2 cloves garlic, minced.; 1 cup milk.; 4 ounces spreadable cream cheese.; 1 cup shredded sharp cheddar cheese.; ½ cup shredded Swiss cheese (or additional cheddar cheese).; ½ teaspoon onion powder.; ½ teaspoon dry mustard powder.; ¼ teaspoon salt.; ¼ teaspoon black pepper.

Mac and Cheese Soup is a comforting twist on the beloved classic, blending rich cheeses, elbow macaroni, and a creamy base in a warm and satisfying bowl. With ingredients like sharp cheddar, Swiss cheese, and a touch of garlic, this soup delivers the familiar flavors of mac and cheese in a one-pot meal perfect for cozy nights. A dash of onion and mustard powder adds depth, while the optional garnishes of extra cheese and parsley make it both beautiful and delicious.

If you’re a fan of classic comfort food, this Mac and Cheese Soup takes your favorite dish and transforms it into a creamy, cozy bowl of goodness. Blending tender pasta with rich cheese flavors, it’s the ultimate way to enjoy mac and cheese!

INGREDIENTS

Chicken Broth or Stock: Forms the base of the soup and adds a savory depth of flavor, while keeping the consistency smooth and balanced.
Elbow Macaroni (uncooked): Classic macaroni shape that cooks directly in the broth, absorbing all the flavors as it softens.
Butter: Adds richness to the cheese base and helps create a creamy texture when combined with flour.
All-Purpose Flour: Used to thicken the soup, forming a smooth and luscious cheese sauce.
Garlic (minced): Adds a touch of aromatic flavor, elevating the richness of the cheese.
Milk: Combines with the broth to form a creamy base for the cheese sauce, creating the perfect texture for this soup.
Spreadable Cream Cheese: Helps to thicken the soup and adds a mild tanginess that balances the rich cheddar and Swiss cheeses.
Sharp Cheddar Cheese (shredded): The primary cheese flavor in the soup, cheddar melts smoothly and adds a classic cheesy taste.
Swiss Cheese (shredded): Adds an extra layer of flavor and a hint of nuttiness, complementing the sharpness of cheddar.
Onion Powder: Enhances the savory profile without overpowering the cheese flavor.
Dry Mustard Powder: Adds subtle warmth and depth, pairing beautifully with cheddar for a fuller flavor.
Salt and Black Pepper: Seasonings to taste, balancing and enhancing all the flavors in the soup.

INSTRUCTIONS

Step 1:: In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, following the time indicated on the package. Do not drain the broth after cooking.
Step 2:: While the pasta is cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute, allowing the raw flour taste to cook out.
Step 3:: Add the minced garlic to the butter-flour mixture and cook until fragrant, about 30 seconds. Slowly whisk in the milk a little at a time until the mixture is smooth and lump-free.
Step 4:: Stir in the onion powder, dry mustard powder, salt, and black pepper. Continue cooking over medium heat, whisking until the sauce becomes thick and bubbly. Let it boil gently for about 1 minute.
Step 5:: Reduce the heat to medium-low and add the cream cheese, shredded cheddar cheese, and Swiss cheese to the sauce. Whisk until the cheeses are fully melted and the sauce is smooth and thick.
Step 6:: Once the pasta is cooked, add it, along with the chicken broth, into the cheese mixture. Stir well to combine the ingredients, creating a creamy and smooth soup base.
Step 7:: Heat the soup over medium heat for about 3 minutes or until hot. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra cheese and parsley as desired before serving.

Serving and Storage Tips

Serve hot, garnished with extra shredded cheese and a sprinkle of fresh parsley for color and flavor.
This soup pairs well with crusty bread or a simple side salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of milk or broth to adjust the consistency if the soup thickens upon standing.

Helpful Notes

For a smokier flavor, try adding a touch of smoked paprika or using smoked cheddar.
You can substitute Gruyère for Swiss cheese if desired, adding a nuttier, richer taste.
Add a dash of hot sauce or crushed red pepper for a slight kick of heat.

Tips from Well-Known Chefs

Chef Alton Brown recommends whisking the cheese sauce thoroughly to achieve a smooth texture without lumps.
Chef Rachael Ray suggests using a combination of cheddar and other melting cheeses for depth and complexity.
Chef Martha Stewart advises seasoning the cheese sauce gradually and tasting as you go for the perfect balance.