Mac and Cheese Soup: A Bowl of Comfort

It always warms my heart when my family asks for one of my tried-and-true recipes. Just last week, my youngest came in from playing in the snow with rosy cheeks and asked if I could make my Mac and Cheese Soup. There is just something so comforting about a warm bowl of cheesy goodness that just hits the spot.

Of course, I happily agreed. This Mac and Cheese Soup recipe has become a staple in our house for so many reasons. It’s quick, easy, and everyone, even my pickiest eater, loves it. The best part is how flexible it is – you can easily adapt it to use what you have on hand.

I remember when I first started making this Mac and Cheese Soup, I was intimidated by the thought of getting the cheese sauce just right. I did not want anything grainy. But over time, I learned a few tricks that ensure it’s always creamy and delicious. Now, I can whip up a batch without even thinking about it.

What I love most about this Mac and Cheese Soup is that it brings everyone together. There’s something about a shared bowl of comfort food that encourages conversation and laughter around the table. It’s more than just a meal; it’s a moment to connect with my family.

I’m excited to share this recipe with you, so you can bring the same warmth and joy to your own family’s mealtime. This Mac and Cheese Soup is so easy to make, and I promise it will quickly become a new favorite. Let’s get started, and soon you’ll be enjoying a bowl of this creamy, cheesy goodness!

What You’ll Need

You likely have many of these ingredients on hand already, making it easy to whip up this fantastic Mac and Cheese Soup. Here’s what you’ll need:

1 pound elbow macaroni: For the best Mac and Cheese Soup, I recommend using elbow macaroni. However, you can also use other small pasta shapes like ditalini or small shells. Just make sure to cook them al dente so they hold their shape in the soup.
6 cups chicken broth: I usually use low-sodium chicken broth so I can control the saltiness of the soup. You can also use vegetable broth if you prefer a vegetarian version of this Mac and Cheese Soup.
1/2 cup butter: Butter adds richness and flavor to the soup. I prefer using unsalted butter so I can control the saltiness. You can also use salted butter, just adjust the amount of salt you add later.
1/2 cup all-purpose flour: This helps to thicken the soup and create a creamy base for the cheese sauce. Make sure to whisk it well with the melted butter to avoid any lumps.
4 cups milk: I use whole milk for the creamiest texture, but you can also use 2% milk if you prefer. Avoid using skim milk, as it may not be thick enough.
4 cups shredded cheddar cheese: For the best flavor, I recommend using sharp cheddar cheese. You can also use a combination of cheddar and other cheeses like Gruyere or Monterey Jack.
1 teaspoon salt: This is a crucial ingredient for bringing out the flavors of the cheese. Adjust the amount to your taste.
1/2 teaspoon black pepper: Black pepper adds a touch of spice to the soup. You can also add a pinch of red pepper flakes if you like a little heat.
Optional toppings: such as chopped green onions, bacon bits, or croutons for added flavor and texture.

Ingredients for making Mac and Cheese Soup, including macaroni, cheese, butter, and spices

You’ll find everything for this Mac and Cheese Soup at your regular grocery store. Trust me, this ingredient list keeps things simple without sacrificing flavor!

How to Make It

Ready to get started? This Mac and Cheese Soup recipe is so easy, even the kids can help!

Cook the macaroni: Start by cooking the elbow macaroni according to the package directions. Make sure to cook it al dente so it doesn’t get mushy in the soup. Once it’s cooked, drain the macaroni and set it aside. This Mac and Cheese Soup base is super simple to get started.
Make the roux: In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour until smooth. Cook for about 1-2 minutes, stirring constantly. This step is important for creating a creamy base for the soup and getting that Creamy Mac and Cheese Soup texture.
Add the milk and broth: Gradually whisk in the milk and chicken broth until smooth. Make sure there are no lumps. Bring the mixture to a simmer, stirring occasionally. This typically takes me about 5-7 minutes.
Thicken the soup: Reduce the heat to low and let the soup simmer for about 10-15 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking. Your kitchen will smell amazing while this Mac and Cheese Soup cooks.
Add the cheese: Remove the pot from the heat and stir in the shredded cheddar cheese until it is melted and smooth. Make sure to stir constantly to prevent the cheese from clumping. This is where I used to mess up my Mac and Cheese Soup – now I always remember to take it off the heat first.
Season the soup: Season with salt and pepper to taste. You can also add other seasonings like garlic powder or onion powder if you like. Don’t worry if your Mac and Cheese Soup looks a little thin at first; it will thicken as it cools.
Combine and serve: Stir in the cooked macaroni until it is well combined with the cheese sauce. Serve hot and garnish with your favorite toppings like chopped green onions or bacon bits. While your Mac and Cheese Soup is cooking, you’ll have time to prepare your toppings.

Serving Ideas

This Mac and Cheese Soup is a guaranteed crowd-pleaser and is perfect for a cozy night in or a casual get-together. My family loves when I serve it with a side of crusty bread for dipping. Everyone reaches for seconds when this Mac and Cheese Soup comes out with a warm loaf.

For a complete meal, you can pair this Mac and Cheese Soup with a simple side salad or some steamed vegetables. The crispness of the salad complements the richness of the soup perfectly. I like to use a bright vinaigrette to cut through the richness of the cheese.

If you’re looking to make it a bit more substantial, you can add cooked ham, bacon, or even some shredded chicken to the soup. My kids love it when I add bacon bits on top! For a vegetarian option, consider adding some roasted vegetables like broccoli or cauliflower.

This Mac and Cheese Soup is perfect for those nights when you want something really satisfying! It’s also great for lunch the next day. I often make a big batch on Sunday and pack it for lunches during the week. Leftovers can be stored in the refrigerator for up to 3 days.

To make it look extra special, you can garnish each bowl with a sprinkle of fresh parsley or a drizzle of hot sauce. You can even top it with some toasted breadcrumbs for added texture. The beauty of this Mac and Cheese Soup is that it’s so versatile.

Sometimes, I like to add a can of diced tomatoes for a little bit of acidity and sweetness. Another variation my family enjoys is adding a dollop of sour cream or Greek yogurt on top. I once added some leftover pulled pork, and it was a huge hit! If your family loves this, they’ll also enjoy my Creamy Reuben Soup, for more tasty recipe ideas.

Your Questions Answered

Can I make this Mac and Cheese Soup ahead of time?

Yes, you can! Prepare the soup as directed, but don’t add the cooked macaroni until you’re ready to serve. Store the soup in the refrigerator for up to 2 days. When ready to serve, heat the soup over medium heat, stirring occasionally, and then stir in the cooked macaroni. This Homemade Mac and Cheese Soup is perfect for meal prepping! You can even check out this Mac and Cheese Soup – Spicy Southern Kitchen for a slightly different spin!

What if I don’t have cheddar cheese?

No problem! You can use other cheeses like Gruyere, Monterey Jack, or even Velveeta. The flavor will be slightly different, but it will still be delicious. My family prefers when I use a mix of cheddar and Gruyere in our Mac and Cheese Soup.

How do I store leftover Mac and Cheese Soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat over medium heat, stirring occasionally, until heated through. You may need to add a little milk or broth if the soup has thickened too much.

Can I freeze this soup?

While you can freeze this soup, the texture may change slightly when thawed. The cheese sauce may become a bit grainy. If you do freeze it, make sure to let it cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.

Can I use different types of pasta?

Yes, you can! Elbow macaroni is the most common choice, but you can also use other small pasta shapes like ditalini, small shells, or even rotini. Just make sure to cook the pasta al dente so it doesn’t get mushy in the soup.

How can I make this soup spicier?

If you like a little heat, you can add a pinch of red pepper flakes or a dash of hot sauce to the soup. You can also use pepper jack cheese for a spicier flavor. My husband loves it when I add a little bit of sriracha!

Can I add vegetables to this soup?

Absolutely! Vegetables like broccoli, cauliflower, carrots, and peas would be great additions to this soup. Add them to the soup during the last 10 minutes of cooking time so they have time to soften. Creamy Mac and Cheese with Broccoli Soup is a family favorite.

The Final Word

This Mac and Cheese Soup has earned its place in my recipe collection because it’s a guaranteed crowd-pleaser. It’s easy to make, endlessly adaptable, and always a hit with my family. The warmth and comfort it brings to our table are simply unmatched. For more recipe ideas, check out my Philly Cheesesteak Soup recipe.

My Mac and Cheese Soup Tips:

Use high-quality cheese: The better the cheese, the better the flavor of the soup. I always recommend using sharp cheddar cheese for the best flavor.
Don’t overcook the pasta: Make sure to cook the pasta al dente so it doesn’t get mushy in the soup.
Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

I’ve tried so many variations of this Mac and Cheese Soup over the years. One of my favorites is adding a can of diced tomatoes for a little bit of acidity. Another variation my family enjoys is adding a dollop of sour cream or Greek yogurt on top. I also love adding some cooked bacon bits or ham for a heartier meal.

My kids absolutely love this Mac and Cheese Soup, especially when I add bacon bits on top. My husband prefers it with a dash of hot sauce for a little kick. I encourage you to make this recipe your own and experiment with different variations to find your family’s favorite. Homemade Mac & Cheese (extra creamy) Spend With Pennies, this is a great reference point to help achieve the best Mac and Cheese Soup texture and flavor.

I hope your family loves this Mac and Cheese Soup as much as mine does. It’s a simple, comforting, and delicious meal that’s perfect for any occasion. Don’t be afraid to add your own personal touch and create a dish that your family will cherish for years to come. Give this bowl of creamy, cheesy goodness a try, and get ready for smiles around your dinner table!

Mac and Cheese Soup

Print Recipe

This Mac and Cheese Soup is the ultimate comfort food! Creamy, cheesy, and packed with macaroni, it’s a simple and satisfying meal that’s ready in minutes.

Author: Lyra Saint
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon butter
1/2 cup chopped onion
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
1 cup elbow macaroni
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: chopped cooked bacon, green onions for garnish

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Instructions

Melt butter in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Pour in chicken broth and milk, then bring to a simmer.
Add elbow macaroni and cook according to package directions, about 8-10 minutes, or until tender.
Reduce heat to low and stir in cheddar cheese until melted and smooth.
Season with salt and pepper.
Serve hot, garnished with chopped cooked bacon and green onions, if desired.

Notes

For a richer flavor, use half-and-half or heavy cream instead of milk. You can also add other cheeses like Gruyere or Monterey Jack.