Save It This creamy mac n cheese soup wraps you in warmth on the coldest evenings and manages to taste both nostalgic and a little bit gourmet. When you want the comforts of classic macaroni and cheese but with that soothing quality only a bowl of soup can bring this one-pot wonder is guaranteed to hit the spot.
My family first tried this on a snowy weekend when regular mac was just feeling repetitive. Now every winter my partner asks for this soup on the first cold snap.
Ingredients
- Elbow macaroni: Because this classic shape holds onto the cheese broth and stays pleasantly tender Use quality dry pasta for best results
- Unsalted butter: Gives a rich mouthfeel and helps onions cook evenly Choose European style for even creamier flavor
- Whole milk: Brings body to the soup and creates a velvety base Use whole for that classic richness
- Vegetable broth: Enhances flavor without overpowering Seek out low sodium and clear varieties for better control
- Sharp cheddar cheese: The star of the dish Look for block cheddar and grate it fresh for the best melt
- Mozzarella cheese: Adds a gooey stretchy texture Mild flavor lets cheddar shine Use low moisture shredded mozzarella
- Heavy cream: Rounds out the soup with a silky finish Use real heavy cream not half and half
- Yellow onion: Sweetness forms the background flavor Dice finely so it melts into the broth
- Fresh garlic: Lends aroma and a classic savory note Select firm heavy cloves
- All-purpose flour: Thickens the soup base Use regular bleached or unbleached both work well
- Dijon mustard: Sharp tang offsets the cheese richness Opt for real Dijon for more depth
- Smoked paprika: Gives a subtle warmth and smokiness Spanish smoked paprika if you can find it makes a difference
- Ground black pepper: Balances richness Choose freshly ground for the best bite
- Salt: Brings everything together Taste at the end and adjust as needed
- Chives for garnish: Brings color and a mild oniony pop Use fresh snipped from the bunch
- Extra cheddar for garnish: A little sprinkle ups the wow factor Use freshly grated and let it melt
Instructions
- Cook the Macaroni:
- Bring a large pot of salted water to a boil Add elbow macaroni and cook until just al dente about seven minutes Immediately drain and set pasta aside Rinsing is not necessary as the starch helps thicken the soup
- Sauté the Aromatics:
- In a large saucepan or Dutch oven on medium heat melt butter Once bubbling add finely diced onion and cook for three to four minutes until softened and translucent Stir in minced garlic and cook an additional thirty seconds The onions should not brown just tender and fragrant
- Build the Roux:
- Sprinkle the flour evenly over the butter and onions Whisk constantly for about one minute until the mix looks smooth and smells just a touch toasty This step ensures your soup stays velvety not gritty
- Create the Flavorful Base:
- Slowly pour in milk and vegetable broth whisking non stop to beat out any clumps Raise the heat just slightly and continue stirring until you see gentle bubbling not a rapid boil
- Season and Simmer:
- Add Dijon mustard smoked paprika black pepper and salt into the pot Stir thoroughly Let this mixture simmer for about five minutes Stir occasionally so milk does not scorch at the bottom and the flavors infuse as the soup slightly thickens
- Melt the Cheeses:
- Lower the stove to low heat Start adding shredded cheddar and mozzarella a handful at a time Stir each handful until fully melted and smooth Never let the mix boil or the cheese may separate
- Finish with Cream and Pasta:
- Gently stir in heavy cream and your cooked macaroni noodles Let everything warm together for two to three minutes on low heat The noodles should float in a dreamy cheese broth Taste and add extra salt or pepper if needed
- Garnish and Serve:
- Ladle soup into bowls Top with extra shredded cheddar and freshly snipped chives Serve immediately and soak up every creamy spoonful
Save It Sharp cheddar is my ingredient of choice The sharper the cheese the more you taste that signature grown up tang It reminds me of cozying up with my mom as a kid watching classic movies while the house steadily filled with that melt cheese aroma Now my friends always request this when they visit during winter
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days The soup does thicken as it sits so add a little extra milk when reheating over gentle heat For longer term keep you can freeze the soup after cooling down just leave off the fresh chives until serving Thaw in the fridge and stir well before gently reheating
Ingredient Substitutions
Swap out the elbow macaroni for shells or ditalini for a fun twist You can use light cream or half and half in place of heavy cream If you need a lactose free or vegan version try unsweetened plant based milks and cheeses Broccoli florets or frozen peas are excellent if you want to sneak in veggies
Serving Suggestions
A wedge of homemade cornbread or a hunk of crusty sourdough make perfect companions Sometimes I top bowls with a sprinkle of toasted breadcrumbs or even a dash of hot sauce for the grown ups For a classic diner feel pair with a crisp apple salad
Cultural and Historical Context
Macaroni and cheese has roots in American food history going back to colonial times blending simple pasta with whatever cheese was most plentiful This soup riff transforms the childhood favorite into a modern comfort meal I love how it brings all ages together The flexibility of this recipe has become a staple of winter potlucks and casual family lunches in my kitchen
Save It Every bowl feels like a little bit of home Serve warm and savor every spoonful for unbeatable comfort.
Recipe FAQs
- → Can I use other pasta shapes?
Yes, you can substitute elbow macaroni with shells, mini penne, or other small pasta varieties for similar results.
- → How do I make the soup thicker?
For a thicker consistency, increase the amount of flour slightly or simmer the soup longer to reduce excess liquid.
- → What cheese works best?
Sharp cheddar and mozzarella offer great flavor and melt well, but you can add Parmesan or Gruyère for richness.
- → Is this soup vegetarian?
Yes, this dish uses vegetable broth and does not contain meat, making it suitable for a vegetarian diet.
- → Can I add vegetables to the soup?
Absolutely! Sautéed broccoli florets or peas make tasty, nutritious additions to the soup base.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently, adding a splash of milk if needed to loosen.