Creamy Mac and Cheese Soup (Printable)

Silky smooth soup loaded with melted cheddar and tender pasta in a creamy broth.

# What You'll Need:

→ Pasta

01 - 7 ounces elbow macaroni

→ Dairy

02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter

→ Vegetables

06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated

→ Pantry

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - ½ teaspoon dry mustard powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped chives or green onions

# Steps:

01 - Cook macaroni in salted boiling water until al dente. Drain and set aside.
02 - Melt butter in a large pot over medium heat. Add onion and carrot, cook until softened, approximately 4 minutes. Add garlic and cook 1 additional minute.
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 until smooth. Bring mixture to a gentle simmer.
05 - Add dry mustard powder, salt, and pepper. Reduce heat to low to maintain gentle temperature.
06 - Add cheeses one handful at a time, stirring continuously until completely melted and soup achieves silky consistency.
07 - Add cooked macaroni to soup. Heat gently 2-3 minutes. Adjust seasoning to taste before serving.
08 - Ladle hot soup into bowls and garnish with chopped chives.

# Expert Advice:

01 -
  • It combines the nostalgic comfort of homemade mac and cheese with the soothing warmth of soup, basically two comfort foods in one bowl
  • The recipe comes together in 35 minutes flat but tastes like it simmered all afternoon
  • Its endlessly adaptable depending on what cheeses you have lingering in your cheese drawer
02 -
  • Never add cheese to boiling soup or it will separate into oily bits, always reduce the heat first
  • The soup will thicken considerably as it sits, so keep extra broth handy if you're reheating leftovers the next day
  • Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate your own for the best texture
03 -
  • Grate your cheese while cold from the fridge, it will grate finer and melt more smoothly into your soup base
  • Use a microplane for the carrot if you want it to practically disappear while still adding sweetness and color
  • Room temperature ingredients emulsify better, so take your milk out about 20 minutes before starting

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