Mac and cheese soup

The first snow had been falling for hours when my roommate stumbled in from work, shivering and suggesting we turn our regular mac and cheese into soup. I was skeptical but figured comfort food in liquid form could not possibly be a bad idea, especially on a Tuesday that felt more like deep winter than early November.

That evening we ate standing up in the kitchen, steam rising from our bowls as the snow piled up against the window. Something about the warmth and the way the pasta floated in that velvety broth made it feel like being hugged from the inside out, and I knew this would become our new winter tradition.

Ingredients

• 200 g elbow macaroni: The classic shape captures soup beautifully, and I have found that cooking it just shy of al dente keeps it from turning mushy as it simmers in the broth
• 3 cups whole milk: Do not be tempted to use low fat here because the richness is what transforms this from a cheese sauce into an actual soup with body
• 1 ½ cups shredded sharp cheddar: Sharp cheese brings that tangy bite that cuts through the creaminess, and shredding it yourself ensures it melts smoothly instead of clumping
• ½ cup shredded mozzarella: This is my secret for the silkiest texture imaginable since mozzarella creates that incredible stretchy quality even in soup form
• 2 tbsp unsalted butter: Starting with butter instead of oil gives the vegetables a richer flavor base and helps the flour bloom properly for thickening
• 1 small onion, diced: Even though they will mostly dissolve into the soup, onions provide a subtle sweetness that balances the sharp cheddar perfectly
• 2 cloves garlic, minced: Add this toward the end of sautéing so it does not burn, because burnt garlic will make the whole soup taste bitter
• 1 small carrot, finely grated: Completely optional but I love how it adds the faintest sweetness and those tiny orange flecks make the soup look homemade and special
• 2 tbsp all-purpose flour: This creates the roux that thickens everything, and whisking constantly while adding it prevents those dreaded flour lumps
• 3 cups vegetable broth: Using broth instead of just milk adds depth of flavor, and I prefer low sodium so I can control the salt level myself
• ½ tsp dry mustard powder: The trick I learned from my grandmother, mustard powder does not make the soup taste mustardy but somehow makes the cheese taste more cheesy
• Salt and pepper to taste: Remember the cheese and broth already contain salt, so taste before adding much
• Chopped chives: Fresh green onions scattered on top provide a crisp onion bite and beautiful color contrast against the golden soup

Instructions

Get the pasta ready first:

Drop those elbows into salted boiling water and cook them until they are just barely al dente, because they will absorb more liquid and soften further in the soup later

Build your flavor foundation:

Melt butter in your large pot over medium heat and let the onion and carrot soften for about 4 minutes until they are translucent and fragrant, then add garlic for just one minute more

Create the silky base:

Sprinkle the flour over the vegetables and stir constantly for a minute or two to cook out that raw flour taste, then slowly whisk in the milk and broth until everything is smooth and lump free

Season the broth:

Add your dry mustard powder plus salt and pepper, then reduce the heat to low because high heat will make your dairy separate and turn grainy

Melt in the magic:

Add the cheeses one handful at a time, stirring each batch until completely disappeared into the soup before adding the next, creating that impossibly smooth consistency

Bring it all together:

Fold in the cooked macaroni and let everything heat gently for another 2 to 3 minutes, then taste and adjust your seasonings before serving immediately

Save

My partner accidentally used pepper jack cheese once and it turned into the spiciest, most wonderful mistake we have ever made. Now we sometimes add a pinch of cayenne or smoked paprika on purpose when we want that little kick of heat.

Making It Extra Creamy

The version I have described here is plenty rich, but if you want to really lean into the indulgence you can stir in a splash of heavy cream right at the end. I reserve this treatment for special occasions or when I know we need serious comfort food after a particularly long week.

Make Ahead Wisdom

This soup thickens considerably in the refrigerator as the pasta continues absorbing liquid overnight. I always keep some extra vegetable broth on hand to thin it out when reheating, and I have actually come to prefer the texture on day two when all the flavors have had time to really meld together.

Serving Suggestions

While this soup is absolutely satisfying enough to stand alone as a meal, I love serving it with crusty bread for dipping. A simple green salad with bright vinaigrette cuts through the richness, and roasted vegetables on the side make this feel like a complete Sunday dinner even on a busy weeknight.

• Toast some extra cheese on baguette slices for the ultimate dipping experience
• A glass of crisp white wine balances all that creamy goodness perfectly
• Leftovers reheat beautifully over gentle heat, so make a double batch

Save

This soup has become our go to for snow days, sick days, and any Tuesday that needs a little extra warmth. There is something about that first spoonful that just makes everything feel like it is going to be okay.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to 2 days in advance. Store it separately from the pasta and recombine when reheating to prevent the macaroni from becoming mushy.

→ What type of cheese works best?

Sharp cheddar provides the best flavor foundation. You can enhance it with gruyère for nuttiness or Monterey Jack for extra melt. Pre-shredded cheese contains anti-caking agents that may affect texture, so grate your own when possible.

→ How do I prevent the cheese from separating?

Keep the heat on low when adding cheese and avoid boiling after it's incorporated. Add cheese gradually, allowing each handful to melt completely before adding more. The flour in the roux helps stabilize the dairy mixture.

→ Can I freeze mac and cheese soup?

Freezing is possible but may affect texture. The cheese can become grainy upon thawing. If freezing, leave out the pasta and add freshly cooked when reheating. Consume within 2-3 months for best quality.

→ What can I serve with this soup?

Crusty bread, garlic knots, or buttery crackers pair perfectly. A simple green salad with vinaigrette balances the richness. For heartier meals, serve alongside roasted vegetables or a light sandwich.

→ How do I make it thicker or thinner?

For a thicker consistency, increase the flour to 3 tablespoons or add a slurry of cornstarch and water. To thin it out, simply add more warm broth or milk until reaching desired consistency.