Mac and Cheese Soup
Who doesn’t love a heartwarming bowl of soup that takes comfort food to a whole new level?
Mac and Cheese Soup combines the classic flavors of cheesy macaroni and the warmth of a cozy soup, creating a delightful experience that soothes the soul. Imagine creamy cheese melding perfectly with tender pasta, all swimming in a savory broth. This one-pan dish is not just quick to whip up, but it also brings a smile to everyone at the table. Who knew you could have your mac and cheese and drink it too?
Why make this recipe
Here’s why you’ll fall head over heels for this recipe:
- Easy Cleanup: Seriously, it’s a one-pot wonder! Less time washing dishes means more time enjoying quality couch time.
- Family-Friendly: Kids (and adults alike) can’t resist the cheesy goodness. It’s basically a warm hug in a bowl.
- Affordable Ingredients: You won’t need to break the bank; everything is budget-friendly and likely already in your pantry.
So, grab that apron and let’s get cooking!
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 cup elbow macaroni
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot, and sauté until softened.
- Pour in the broth and bring it to a boil.
- Add the elbow macaroni and cook until al dente, according to package instructions.
- Reduce heat and stir in milk and cheddar cheese until the cheese is melted.
- Add garlic powder, salt, and pepper to taste.
- Serve hot.
How to make Mac and Cheese Soup (Overview)
Let’s break it down:
You start by melting butter and sautéing those lovely vegetables until they’re all soft and inviting. Next, you add your broth and bring it to a joyful bubble. Toss in that macaroni and let it cook until it’s just right. The big finish comes with the cheese and milk, creating that divine creamy texture. Pro tip: Don’t skip sautéing the veggies; it enhances the flavor in a big way!
How to serve Mac and Cheese Soup
Looking to dress it up a little? Try serving this soup with some crusty bread for a delightful crunch. You can even sprinkle some extra cheese on top or add a sprinkle of herbs for a pop of color and flavor. The aroma of melted cheese wafting through your kitchen is enough to make anyone feel at home.
How to store Mac and Cheese Soup
Not devouring it all in one sitting? No worries! This soup holds up well in the fridge for about 3-4 days. Just make sure to store it in an airtight container. If you want to keep it longer, you can freeze it for up to 2 months. When it’s time to reheat, just add a splash more milk to bring back that creamy texture.
Tips to make Mac and Cheese Soup
- Timing is key: Don’t overcook the pasta; it should be al dente so it doesn’t turn mushy in the soup.
- Mix it up: Swap in different cheeses like mozzarella or gouda for a unique twist!
- Boost the flavor: Try adding cooked bacon or crispy shallots on top for that extra crunch.
- Veggie power: Feel free to toss in any leftover veggies you have. It’s a great way to use them up!
- Spice it up: A pinch of cayenne pepper or hot sauce can turn up the heat if that’s your jam.
Variation
Want to change things up? You can easily make this mac and cheese soup vegan by using plant-based cheese, almond milk, and vegetable broth. Or try a spicy version by adding diced jalapeños or a dollop of salsa!
FAQs
Can I use whole wheat pasta?
Absolutely! Whole wheat or gluten-free pasta works just as well.
How do I make it ahead of time?
You can prep the veggies and keep everything stored separately until you’re ready to cook.
Can I freeze Mac and Cheese Soup?
Yes, just cool it completely before transferring to an airtight container. Reheat gently on the stove with a splash of milk.
📌 Pin this recipe for your next cozy dinner night!
Mac and Cheese Soup
Ingredients
Method
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot, and sauté until softened.
- Pour in the broth and bring it to a boil.
- Add the elbow macaroni and cook until al dente, according to package instructions.
- Reduce heat and stir in milk and cheddar cheese until the cheese is melted.
- Add garlic powder, salt, and pepper to taste.
- Serve hot.
Notes
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