Description
A creamy, cheesy twist on the classic pasta dish—this mac and cheese soup is pure comfort in a bowl and perfect for cozy family dinners.
Ingredients
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)
Instructions
In a large pot, melt butter over medium heat. Add onion and sauté for 3–4 minutes until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
Stir in flour to form a roux and cook for 1–2 minutes, stirring constantly.
Slowly whisk in broth and milk until smooth. Bring to a gentle boil.
Add uncooked macaroni. Reduce heat and simmer for 8–10 minutes, stirring frequently, until pasta is tender.
Stir in cheddar, mozzarella, Parmesan, and dry mustard (if using) until melted and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with chopped chives or parsley if desired.
Notes
For extra creaminess, substitute half-and-half for milk.
Stir in cooked bacon or diced ham for a protein boost.
Add a dash of hot sauce or paprika for a kick.
Leftovers thicken in the fridge—just add a splash of milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
