Mac and Cheese Soup
Indulge in the ultimate comfort food hybrid with this creamy and decadent Mac and Cheese Soup! This recipe transforms the classic mac and cheese into a velvety, spoonable delight that's perfect for cozy evenings. Made with a rich base of butter, milk, and heavy cream, it’s loaded with tender elbow macaroni and a luscious blend of sharp cheddar and parmesan cheeses for maximum flavor. Infused with garlic, a hint of paprika, and dry mustard powder, this soup delivers a comforting depth of flavor with just the right touch of spice. Ready in just 40 minutes, this one-pot wonder is an easy weeknight dinner that serves up the nostalgic charm of mac and cheese in a soul-soothing soup format. Garnish with fresh parsley for a pop of brightness and serve it piping hot for a meal that’s sure to warm your heart and belly. Perfect for fans of hearty cheese soups and mac and cheese alike!
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Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.5 teaspoons paprika
- 0.5 teaspoons dry mustard powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the minced garlic and cook for 1 minute until fragrant.
Step 3
Stir in the flour and cook for 2-3 minutes, whisking constantly to form a smooth roux. Be careful not to let it brown.
Step 4
Slowly pour in the chicken or vegetable broth while whisking, ensuring no lumps form.
Step 5
Add the milk and heavy cream, continuing to whisk until the mixture is smooth. Bring it to a gentle simmer.
Step 6
Stir in the uncooked elbow macaroni and let it cook for 8-10 minutes, or until the pasta is tender. Stir frequently to prevent sticking.
Step 7
Reduce the heat to low and gradually add the shredded cheddar and grated parmesan cheese, stirring constantly until melted and smooth.
Step 8
Season the soup with paprika, dry mustard powder, salt, and black pepper. Adjust seasoning to taste.
Step 9
If the soup is too thick, add additional broth or milk, one splash at a time, until the desired consistency is reached.
Step 10
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
| Serving size | (2133.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3005.9 |
| Total Fat 218.7g | 0% |
| Saturated Fat 132.7g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 677.3mg | 0% |
| Sodium 8407.4mg | 0% |
| Total Carbohydrate 133.0g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 29.6g | |
| Protein 112.0g | 0% |
| Vitamin D 269.4IU | 0% |
| Calcium 2717.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1257.9mg | 0% |
Source of Calories