Comforting Creamy Mac and Cheese Soup Recipe to Warm Your Soul

Comfort arrives in a steaming bowl of creamy mac and cheese soup that promises pure culinary bliss.

Cheesy goodness mingles with tender pasta, creating a hearty embrace for hungry souls.

Weeknight dinners demand something special, and this recipe delivers unexpected warmth.

Smooth textures and rich flavors dance together, promising satisfaction in every spoonful.

Minimal ingredients combine to craft a meal that feels like a cozy hug.

Kitchens everywhere can easily master this delightful twist on a classic favorite.

You’ll want to savor each delectable bite of this soul-warming soup.

Why This Mac and Cheese Soup Is Ultra-Comforting

• Ideal for family dinners, potlucks, or cozy gatherings, this soup combines the beloved classic mac and cheese with a soupy twist that appeals to both kids and adults.
• Easily adapt the recipe by adding crispy bacon, sautéed vegetables, or different cheese blends to create your own unique version of this ultimate comfort food.
• Minimize kitchen cleanup with this simple, single-pot recipe that delivers maximum flavor and creamy goodness without complicated cooking techniques.

Ingredients for Rich and Creamy Mac Soup

• Elbow Macaroni: Classic pasta shape perfect for cheesy soups.
• Cheddar Cheese: Sharp and rich cheese for deep flavor.
• Velveeta Cheese: Creamy processed cheese for smooth texture.
• Parmesan Cheese: Adds nutty and salty cheese complexity.

• Butter: Provides rich and smooth foundation.
• Milk: Adds creamy liquid base.
• Heavy Cream: Creates luxurious and thick consistency.
• Broth: Provides savory liquid background.

• Garlic Powder, Onion Powder: Adds subtle aromatic depth.
• Salt, Black Pepper: Enhances overall flavor profile.

• Fresh Parsley: Bright and fresh herbal finish.

How to Make Mac and Cheese Soup from Scratch

Step 1: Boil Pasta to Perfection

Cook elbow macaroni in salted water until tender but still firm.

Drain and set the pasta aside, ready for its cheesy destiny.

Step 2: Create Magical Butter Base

Melt butter in a large pot over medium heat.

Sprinkle in flour and whisk energetically, creating a golden roux that will become the soup’s creamy foundation.

Step 3: Pour and Blend Liquid Magic

• Chicken broth
• Whole milk
• Heavy cream

Whisk constantly to ensure a silky-smooth mixture with zero lumps.

Step 4: Simmer and Thicken

Let the liquid bubble gently, stirring occasionally.

Watch as the soup transforms and starts to thicken like a delicious blanket of flavor.

Step 5: Cheese Explosion

• Shredded cheddar
• Velveeta
• Parmesan cheese

Stir until each cheese melts into a luxurious, golden pool of deliciousness.

Step 6: Season with Flavor Bombs

Sprinkle in garlic powder, onion powder, salt, and black pepper.

Taste and adjust seasonings to make your taste buds dance.

Step 7: Marry Pasta and Cheese Sauce

Fold the cooked macaroni into the cheesy sauce.

Let everything mingle and warm through.

If the soup feels too thick, splash in extra milk or broth.

Step 8: Serve and Celebrate

Ladle the soup into bowls.

Garnish with fresh parsley and an extra sprinkle of cheese.

Dive in while it’s hot and enjoy every creamy spoonful!

Tips for a Smooth Mac and Cheese Soup

• Grate cheeses at room temperature for smoother, faster melting without clumping.
• Adjust soup thickness by adding warm milk or broth gradually if too dense or thick.
• Cook macaroni just until al dente to prevent mushiness when added to the creamy soup base.
• Add cheese on low heat and stir constantly to prevent separation and achieve silky texture.
• Experiment with additional seasonings like smoked paprika or cayenne for extra depth and warmth.

Storage and Reheating Tips for Cheesy Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for 3-4 days. Ensure the container is sealed tightly to prevent odor absorption.
• Pour soup into freezer-safe containers, leaving 1-inch space at the top for expansion. Freeze for up to 2 months. Label with date and contents.
• Warm gently in a pot over medium-low heat, stirring frequently. Add a splash of milk or broth to restore creamy consistency. Avoid high heat to prevent cheese separation.
• Defrost overnight in the refrigerator. Reheat in a pot on low heat, stirring constantly. Whisk in additional milk if needed to restore original texture and prevent scorching.

Great Sides to Pair with This Cozy Soup

• Pair with Crisp Green Salad: Create a light, tangy contrast to the rich, creamy soup by tossing mixed greens with a zesty vinaigrette, cherry tomatoes, and cucumber slices.
• Complement with Crusty Sourdough Bread: Select a rustic, hearty sourdough that provides a perfect crunchy texture to dip into the velvety mac and cheese soup, soaking up all those cheesy flavors.
• Match with Chilled White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio to cut through the soup's richness, offering a refreshing palate cleanser between creamy spoonfuls.
• Serve with Bacon-Wrapped Asparagus: Add a smoky, slightly charred side dish that brings a savory protein element and provides a balanced counterpoint to the cheesy soup's smoothness.

Variations That Add Extra Flavor or Texture

• Gluten-Free Comfort: Replace wheat flour with cornstarch or gluten-free flour blend. Use gluten-free macaroni and verify all cheese brands are gluten-free.
• Dairy-Free Delight: Substitute dairy milk with almond or oat milk. Use dairy-free cheese alternatives like nutritional yeast or vegan cheese shreds. Replace butter with olive oil or coconut oil.
• Low-Carb Solution: Swap macaroni with cauliflower rice or zucchini noodles. Use heavy cream and reduce overall carbohydrate content. Select low-carb cheese varieties and adjust seasoning accordingly.
• Protein-Packed Option: Add cooked chicken, crispy bacon bits, or diced ham directly into the soup. Incorporate protein powder into the base for extra nutritional value. Choose high-protein cheese types like cottage cheese or Greek yogurt for added protein boost.

FAQs

• Why use three different types of cheese?

Each cheese brings a unique flavor and texture. Cheddar offers sharpness, Velveeta provides creaminess, and Parmesan adds a nutty depth to the soup’s overall taste profile.

• Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. Simply reheat gently on the stovetop, stirring frequently to prevent scorching and adding a little milk if the soup has thickened too much during storage.

• Is this soup considered a main dish or side dish?

This mac and cheese soup is hearty enough to be a main course, especially when served with a side salad or crusty bread. Its rich, creamy texture makes it a satisfying meal on its own.

• How can I make the soup healthier?

To reduce calories, use low-fat milk, reduce the amount of cheese, or add vegetables like broccoli or cauliflower to increase nutritional value while maintaining the creamy texture.

Creamy Mac and Cheese Soup Recipe

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4.6 from 34 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Hearty mac and cheese soup delivers comfort in a bowl, blending classic pasta with rich, velvety goodness. Warm, cheesy spoonfuls promise pure satisfaction, inviting you to savor each delightful bite.

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Ingredients

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Main Cheese Ingredients:

• 2 cups sharp cheddar cheese, shredded
• 1 cup Velveeta or American cheese, cubed
• 0.5 cup Parmesan cheese, grated

Pasta and Liquid Base:

• 2 cups elbow macaroni, cooked al dente
• 3 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream

Seasonings and Additional Ingredients:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Prepare the elbow macaroni according to package guidelines, ensuring an al dente texture. Thoroughly drain and reserve for later incorporation.
2. In a spacious cooking vessel, gently melt butter over medium-high temperature, creating a golden base for the roux.
3. Introduce flour to the melted butter, whisking vigorously for approximately 90 seconds until the mixture transforms into a light golden hue, eliminating raw flour taste.
4. Gradually stream in the broth while continuously whisking, preventing any potential lumps from forming. Incorporate milk and heavy cream, stirring until the mixture achieves a silky, uniform consistency.
5. Allow the liquid to simmer for 5-6 minutes, occasionally stirring, enabling the base to thicken and develop a rich, creamy foundation.
6. Reduce heat to low, carefully introducing shredded cheddar, Velveeta, and Parmesan cheese. Stir methodically until each cheese completely melts, creating a luxurious, smooth texture.
7. Enhance the flavor profile by seasoning with garlic powder, onion powder, salt, and freshly ground black pepper, adjusting to personal taste preferences.
8. Fold the previously cooked macaroni into the cheese mixture, allowing it to warm through for 2-3 minutes. If the soup appears too dense, delicately thin with additional milk or broth.
9. Ladle the soup into serving bowls, garnishing with fresh parsley and an optional sprinkle of extra shredded cheese for added visual appeal and flavor complexity.

Notes

• Swap traditional cheese with low-fat or plant-based alternatives for a lighter, diet-friendly version of this comforting soup.
• Enhance nutritional value by adding roasted vegetables like cauliflower or broccoli during the final simmering stage for extra texture and vitamins.
• Control soup thickness by adjusting liquid quantities – more broth creates a thinner consistency, while less creates a heartier texture similar to a classic mac and cheese.
• Prevent cheese from becoming grainy by removing the pot from direct heat before adding cheese and stirring gradually to ensure smooth, creamy incorporation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 490
• Sugar: 5 g
• Sodium: 850 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 2 g
• Protein: 19 g
• Cholesterol: 90 mg