Mac and Cheese Soup Recipe
This creamy Mac and Cheese Soup combines tender elbow macaroni with a rich cheese sauce, resulting in a comforting and flavorful dish perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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Ingredients
- 5 cups vegetable or chicken broth
- 1 cup (about 1/2 pound) elbow macaroni pasta, uncooked
- 1/3 cup butter, unsalted
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups sharp yellow cheddar cheese, grated
- 1/3 cup fresh Parmesan cheese, grated
- 1/4 cup mozzarella cheese, grated
- 1 teaspoon garlic powder
- 1/2 tablespoon mustard powder
- fresh green onions, finely chopped (for garnish)
- black pepper, freshly cracked (for garnish)
Instructions
- Cook macaroni: 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 the 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 cheeses and spices: 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 cheese mixture and pasta soup: Slowly pour the cheese mixture into the macaroni soup and mix well until combined.
- Garnish and serve: Garnish with green onions and freshly cracked black pepper. Serve warm.
Notes
Find it online: https://yumfoodusa.com/mac-and-cheese-soup-recipe/