Mac and Cheese Soup (Print version)
Creamy Mac and Cheese Soup with elbow macaroni, cheddar, and a smooth cheese broth for a cozy one-pot dinner.
# Ingredients:
For the soup base
01 -
3 tablespoons unsalted butter
02 -
1/2 cup (75 g) finely diced yellow onion
03 -
2 cloves garlic, minced
04 -
3 tablespoons all-purpose flour
05 -
4 cups (960 ml) low-sodium chicken broth or vegetable broth
06 -
1 3/4 cups (210 g) uncooked elbow macaroni
For the cheese finish
07 -
1 1/2 cups (360 ml) whole milk
08 -
1 cup (240 ml) half-and-half
09 -
2 cups (225 g) freshly shredded sharp cheddar cheese
10 -
1/2 cup (55 g) shredded mozzarella cheese
11 -
1 teaspoon Dijon mustard
12 -
1/2 teaspoon paprika
13 -
1/2 teaspoon kosher salt, plus more to taste
14 -
1/4 teaspoon black pepper
15 -
Sliced green onions or extra cheddar, for serving
# Instructions:
01 -
Melt the butter in a large heavy pot over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds.
02 -
Sprinkle in the flour and stir constantly for 1 minute. The mixture should look thick and pale golden, not browned.
03 -
Slowly whisk in the broth until smooth. Bring to a gentle boil, stir in the macaroni, and cook uncovered for 8-10 minutes, stirring often, until just tender.
04 -
Reduce the heat to low. Stir in the milk, half-and-half, Dijon mustard, paprika, salt, and pepper. Heat gently for 2-3 minutes without boiling.
05 -
Add the cheddar and mozzarella a handful at a time, stirring until melted before adding more. Thin with extra broth or milk if needed, then taste and adjust seasoning.
06 -
Ladle into bowls and top with green onions or a little extra cheddar. Serve right away while the soup is creamy and loose.
# Good to know:
01 -
Best served immediately because the macaroni continues to absorb liquid.
02 -
Use freshly shredded cheese for the smoothest soup.
03 -
Add cooked bacon, ham, broccoli, or chicken after the cheese melts if desired.