Creamy Mac and Cheese Soup (Printable)
Warm, silky blend of macaroni and melted cheddar perfect for chilly days
# What You'll Need:
→ Pasta
01 - 7 oz elbow macaroni
→ Dairy
02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tbsp unsalted butter
→ Vegetables
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated
→ Pantry
09 - 2 tbsp all-purpose flour
10 - 3 cups vegetable broth
11 - ½ tsp dry mustard powder
12 - Salt and pepper to taste
# How-To Steps:
01 - Cook macaroni in salted boiling water until just al dente. Drain and set aside.
02 - In a large pot, melt butter over medium heat. Add onion and carrot, cook until soft (about 4 minutes). Add garlic and cook for another minute.
03 - Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
04 - Slowly whisk in milk and vegetable broth, ensuring no lumps remain. Bring to a gentle simmer.
05 - Add dry mustard, salt, and pepper. Reduce heat to low.
06 - Stir in cheeses, a handful at a time, stirring until fully melted and the soup is smooth.
07 - Add cooked macaroni. Heat gently another 2-3 minutes. Adjust seasoning as needed.
08 - Serve hot, garnished with chopped chives or crispy bacon bits if desired.
# Expert Advice:
01 -
- Its like someone took your favorite comfort food and gave it a cozy upgrade
- The secret dry mustard powder makes the cheese taste like its been aged longer
02 -
- Adding cheese to a soup thats too hot will cause it to separate and turn grainy
- Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts
03 -
- If the soup gets too thick after sitting, thin it with warm milk instead of water to maintain that rich flavor
- Letting the soup rest for five minutes off the heat before serving allows all the flavors to meld together