Macaroni and Cheese Soup
Get ready to cozy up with a bowl of creamy comfort! This Macaroni and Cheese Soup takes the classic flavors of everyone's favorite mac 'n cheese and transforms them into a rich and velvety soup that's perfect for any season. Featuring tender elbow macaroni submerged in a luscious trio of sharp cheddar, Parmesan, and cream cheeses, this recipe is elevated with a hint of paprika, garlic powder, and a silky roux base made with whole milk and broth. Ready in just 35 minutes and perfect for feeding a family (serves 6), this indulgent soup is both hearty and easy to whip up. Garnish with fresh parsley for a pop of color and serve it with crusty bread for an irresistible meal. Whether you're craving cheesy comfort or looking for a unique twist on an old favorite, this one-pot soup is bound to become a new staple! Perfect for "macaroni and cheese soup lovers," "comfort food recipes," and "quick dinner ideas."
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Recipe Information
Ingredients
- 1.5 cups Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 cups Whole milk
- 3 cups Chicken or vegetable broth
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 0.5 teaspoons Garlic powder
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the milk and chicken or vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the cheeses: sharp cheddar, Parmesan, and cream cheese. Continue stirring until the cheeses are fully melted and the soup is smooth.
Season the soup with salt, ground black pepper, paprika, and garlic powder. Adjust seasonings to taste.
Add the cooked macaroni to the soup and stir gently to combine.
Allow the soup to simmer for an additional 5 minutes, stirring occasionally, to ensure everything is heated through.
Remove the pot from heat and ladle the soup into bowls. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 7713 mg | 335% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 46.3 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3104 mg | 239% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1657 mg | 35% | |
*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.
