Creamy Mac and Cheese Soup (Printable)

Silky smooth soup blending melted sharp cheddar and mozzarella with tender elbow macaroni in a rich, creamy broth.

# 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

→ Garnish

13 - Chopped chives or green onions

# How to Make It:

01 - Boil macaroni in salted water until al dente. Drain thoroughly and set aside.
02 - Melt butter in large pot over medium heat. Add onion and carrot; sauté 4 minutes until softened. Add garlic; cook 1 minute until fragrant.
03 - Sprinkle flour over vegetables, stirring constantly to coat. Cook 1-2 minutes to eliminate raw flour taste.
04 - Gradually whisk in milk and vegetable broth, ensuring smooth incorporation. Bring mixture to gentle simmer.
05 - Stir in dry mustard powder, salt, and pepper. Reduce heat to low setting.
06 - Add cheeses in small batches, stirring continuously until completely melted and soup achieves velvety consistency.
07 - Fold cooked macaroni into soup. Heat gently 2-3 minutes until pasta is warmed through. Adjust seasoning to preference.
08 - Ladle soup into bowls and garnish with chopped chives. Serve immediately while hot.

# Expert Advice:

01 -
  • Its basically two comfort foods merged into one absurdly creamy bowl
  • The soup version means you get all that cheese sauce without needing to bake anything for an hour
02 -
  • Adding the cheese too fast or over high heat will make it separate into a greasy mess, so keep the heat low and be patient
  • The soup thickens as it sits, so you might need to splash in more milk or broth when reheating leftovers
03 -
  • Grate your own cheese instead of buying pre shredded bags, which contain anti caking agents that prevent smooth melting
  • Room temperature milk incorporates into the roux more easily than cold milk straight from the fridge

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