Macaroni and Cheese Chowder
Creamy, comforting, and packed with cheesy goodness, this Macaroni and Cheese Chowder is the ultimate fusion of two comfort food classics. Perfect for chilly days, this hearty chowder combines tender elbow macaroni with a velvety cheese-based broth made from sharp cheddar, Monterey Jack, and a touch of cream. Sweet bursts of frozen corn and savory notes of sautéed onions elevate each spoonful, while optional crispy bacon and green onion garnish add irresistible texture and flavor. Ready in just 45 minutes, this easy one-pot recipe is perfect for a family dinner or cozy gathering. Serve up a bowl of this indulgent, cheese-lover’s dream and watch it disappear!
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Recipe Information
Ingredients
- 1 cup elbow macaroni
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 0.25 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups whole milk
- 0.5 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup frozen corn
- 0.5 cup cooked and crumbled bacon (optional)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
Bring a medium pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Sprinkle the flour over the onions and whisk continuously for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the vegetable or chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the milk and heavy cream, and bring the mixture back to a gentle simmer. Do not let it boil.
Gradually add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring until fully melted and smooth.
Season the chowder with salt, black pepper, and paprika. Adjust seasoning to taste.
Stir in the cooked macaroni and frozen corn. Simmer for 5-7 minutes until the chowder is hot and the corn is heated through.
If using, stir in the cooked and crumbled bacon for added texture and flavor.
Ladle the chowder into bowls, and optionally garnish with chopped green onions before serving.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 525 mg | 40% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 418 mg | 9% | |
*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.
