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Mac and Cheese Soup

A comforting and indulgent Mac and Cheese Soup that combines creamy flavors with elbow macaroni for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni The classic choice, but feel free to get wild if you like.
  • 4 cups chicken or vegetable broth Use low-sodium for a healthier option.
  • 1 cup heavy cream Indulgent, don't skimp here.
  • 2 cups shredded sharp cheddar cheese Provides a velvety texture.
  • 1/2 cup grated Parmesan cheese Adds a nice kick.
  • 1/4 cup butter Use the real deal, not margarine.
  • 1/4 cup all-purpose flour For thickening the soup.
  • 1 teaspoon garlic powder Key ingredient for flavor.
  • 1 teaspoon onion powder Unsung hero of flavor.
  • to taste salt and pepper Sea salt recommended.
  • as needed green onions for garnish Optional, good for garnish.
  • as needed crusty bread for serving A great accompaniment to the soup.

Method
 

Cooking
  1. Cook the elbow macaroni according to package directions; drain and set aside.
  2. In a large pot over medium heat, melt the butter.
  3. Stir in flour and cook for about 1 minute until bubbly, whisking continuously.
  4. Gradually whisk in your chicken or vegetable broth, stirring constantly until thickened.
  5. Reduce heat and add the heavy cream, garlic powder, onion powder, salt, and pepper.
  6. Slowly add in the shredded cheddar and Parmesan, stirring until melted and smooth.
  7. Add the cooked macaroni to the soup and stir to combine. If too thick, add a splash more broth or cream.
  8. Serve hot, garnished with green onions and with crusty bread on the side.

Notes

Use a large, heavy-bottomed pot to prevent burning. Pair with a side salad or ensure ample bread for dipping. Variations can include adding spices like cayenne pepper or crumbled bacon.