Mac and Cheese Soup

Why You’ll Love This Recipe

I love how this recipe takes the classic mac and cheese and turns it into a smooth, comforting soup. It’s creamy without being too heavy, cheesy without overwhelming, and perfect for both kids and adults. Whether I’m serving it as a main dish or pairing it with a simple salad or sandwich, it’s quick, versatile, and guaranteed to warm everyone up. Plus, it all comes together in one pot—less cleanup and more comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 3 cups chicken or vegetable broth

• 2 cups whole milk

• 1 1/2 cups elbow macaroni (uncooked)

• 2 cups shredded sharp cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon dry mustard (optional)

• Salt and black pepper to taste

• Chopped chives or parsley for garnish (optional)

Directions

1. In a large pot, I melt the butter over medium heat. I add the finely chopped onion and cook it for 3–4 minutes until it turns soft and translucent.

2. I stir in the garlic and cook for another 30 seconds just until fragrant.

3. I sprinkle in the flour and stir to form a roux, cooking it for about 1–2 minutes to get rid of the raw flour taste.

4. Slowly, I whisk in the broth and milk until the mixture is smooth and well blended. I bring it up to a gentle boil.

5. I add the uncooked elbow macaroni, reduce the heat to a simmer, and cook for 8–10 minutes, stirring often so the pasta doesn’t stick, until it’s tender.

6. Once the pasta is cooked, I stir in the cheddar, mozzarella, Parmesan, and dry mustard (if using), mixing until everything melts into a smooth, creamy soup.

7. I season with salt and pepper to taste, then ladle the soup into bowls.

8. For a fresh finish, I sometimes top it with chopped chives or parsley before serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 420 kcal per serving

Variations

• I sometimes stir in cooked bacon or ham for a meaty twist.

• For a veggie-packed version, I add steamed broccoli or spinach near the end.

• A dash of hot sauce or smoked paprika gives it a nice little kick.

• Swapping out the cheeses—like using Gruyère or Fontina—adds a more gourmet feel.

• For an extra indulgent version, I stir in a bit of heavy cream with the milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth to bring back the creamy texture. I usually warm it over low heat on the stove or microwave it in short intervals, stirring in between. This soup doesn’t freeze well due to the dairy and pasta, so I prefer making it fresh or storing short-term in the fridge.

FAQs

Can I use pre-shredded cheese?

Yes, but I usually grate my own for smoother melting. Pre-shredded cheese can contain anti-caking agents that sometimes affect texture.

What kind of pasta works best?

Elbow macaroni is classic, but I’ve used small shells, ditalini, or mini penne with great results.

Can I make this gluten-free?

Absolutely. I use a gluten-free flour blend for the roux and substitute gluten-free pasta.

Is this soup kid-friendly?

Definitely. It’s creamy, cheesy, and familiar—always a hit with kids in my house.

Can I make it ahead of time?

Yes, but the pasta will continue to absorb liquid as it sits. I usually cook the pasta separately and combine it when reheating if I’m making it ahead.

Conclusion

Mac and Cheese Soup is the kind of meal I turn to when I need something comforting and quick. It’s familiar yet fresh, indulgent yet easy, and perfect for any time I want to bring a little cheesy happiness to the table. Whether I’m feeding picky eaters or just treating myself, this soup always hits the spot.