Macaroni N Cheese Soup
Indulge in the ultimate comfort food fusion with this creamy Macaroni N Cheese Soup—a hearty, velvety dish that combines the nostalgia of classic mac and cheese with the warm embrace of a rich soup. Featuring tender elbow macaroni enveloped in a luscious blend of sharp cheddar and Parmesan cheeses, this recipe takes it to the next level with a touch of Dijon mustard, smoky paprika, and garlic powder for a burst of flavor. The base is thickened with a buttery roux and enriched with whole milk and heavy cream, creating an irresistibly smooth texture. Ready in just 35 minutes, this one-pot meal is perfect for cozy weeknight dinners or casual gatherings. Top with crumbled bacon and fresh parsley for a finishing touch that elevates every bite. Perfect for cheese lovers and soup enthusiasts alike, this Macaroni N Cheese Soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups chicken or vegetable broth
- 1.5 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup heavy cream
- 1 teaspoons Dijon mustard
- 0.5 teaspoons paprika
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- optional toppings: crumbled bacon, chopped parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk and broth, ensuring there are no lumps. Bring the mixture to a gentle simmer while stirring occasionally.
Once the liquid is simmering, add the macaroni. Reduce the heat to medium-low and cook the macaroni until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
Lower the heat to low and slowly stir in the cheddar and Parmesan cheeses until fully melted and smooth.
Add the heavy cream, Dijon mustard, paprika, garlic powder, salt, and pepper. Stir well to combine and adjust seasonings to taste.
Allow the soup to gently simmer for an additional 5 minutes, stirring occasionally, to let all the flavors meld together and thicken slightly.
If desired, garnish with crumbled bacon and chopped parsley before serving. Serve the soup hot in bowls and enjoy!
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 6917 mg | 301% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 53.5 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 3279 mg | 252% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1900 mg | 40% | |
*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.
