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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Recipe Information
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)
Instructions
In a large pot, melt the butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 2-3 minutes, whisking constantly to form a smooth roux. Be careful not to let it brown.
Slowly pour in the chicken or vegetable broth while whisking, ensuring no lumps form.
Add the milk and heavy cream, continuing to whisk until the mixture is smooth. Bring it to a gentle simmer.
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.
Reduce the heat to low and gradually add the shredded cheddar and grated parmesan cheese, stirring constantly until melted and smooth.
Season the soup with paprika, dry mustard powder, salt, and black pepper. Adjust seasoning to taste.
If the soup is too thick, add additional broth or milk, one splash at a time, until the desired consistency is reached.
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 8407 mg | 366% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 29.6 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2717 mg | 209% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
