Description
This Creamy Mac and Cheese Soup combines the comforting flavors of classic macaroni and cheese with a rich, velvety soup base. Perfect for chilly nights, this recipe uses a savory chicken broth, sharp cheddar, and Swiss cheese to create a decadent meal that’s easy to prepare and delightfully satisfying.
Ingredients
Scale
Broth and Pasta
- 4-5 cups chicken broth (low-sodium recommended)
- 1¼ cups elbow macaroni
Sauce and Flavorings
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup milk (whole milk preferred)
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Instructions
- Boil the Broth: In a medium pot, bring 4-5 cups of chicken broth to a rolling boil to create the base for the soup.
- Cook the Macaroni: Add 1¼ cups of uncooked elbow macaroni to the boiling broth. Stir occasionally and cook until al dente, about 7-9 minutes. Do not drain the pasta as the broth will be used in the soup.
- Melt Butter and Add Flour: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute to form a roux, which will thicken the soup.
- Sauté Garlic: Add 2 cloves of minced garlic to the roux and sauté until fragrant, about 30 seconds, to enhance the flavor.
- Add Milk Gradually: Gradually whisk in 1 cup of milk, stirring continuously until the mixture is smooth and creamy, forming the creamy base.
- Season the Sauce: Stir in ½ teaspoon onion powder, ½ teaspoon dry mustard powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking until the sauce thickens.
- Melt the Cheeses: Reduce heat to medium-low and add 4 ounces of cream cheese, 1 cup shredded sharp cheddar, and ½ cup shredded Swiss cheese. Stir until fully melted and smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni and broth mixture into the cheese sauce. Heat through for about 3 minutes to meld flavors and ensure it is piping hot.
- Adjust and Garnish: Taste the soup and adjust seasoning as desired. Garnish with extra cheese and chopped parsley for presentation and additional flavor.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Do not drain the pasta; its starches help thicken and flavor the soup.
- For a richer soup, whole milk is preferred, but you can substitute with 2% if needed.
- Adjust seasoning at the end because cheese and broth already contribute saltiness.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
