Mac and cheese soup (Printable)
A warm, creamy bowl of comfort combining cheesy macaroni goodness in a silky soup.
# What You'll Need:
→ Pasta
01 - 7 ounces elbow macaroni
→ Dairy
02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter
→ Vegetables
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated
→ Pantry
09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - ½ teaspoon dry mustard powder
12 - Salt and pepper to taste
→ Garnish
13 - Chopped chives or green onions
14 - Crispy bacon bits
# How to Make It:
01 - Cook macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large pot over medium heat. Add onion and carrot, cooking until softened, approximately 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly to coat. Cook for 1-2 minutes to eliminate raw flour taste, creating a light roux.
04 - Gradually whisk in milk and vegetable broth, ensuring smooth incorporation without lumps. Bring mixture to a gentle simmer while stirring.
05 - Add dry mustard powder, salt, and pepper. Reduce heat to low to maintain gentle simmer.
06 - Gradually stir in shredded cheeses, one handful at a time, allowing each addition to melt completely before adding more. Continue stirring until fully incorporated and soup is silky smooth.
07 - Add cooked macaroni to the soup. Heat gently for 2-3 minutes until pasta is heated through. Taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls. Garnish with chopped chives or green onions. Add crispy bacon bits if desired.
# Expert Advice:
01 -
- It delivers everything you love about baked mac and cheese but ready in half the time and twice as cozy
- The soup texture means every spoonful carries that perfect cheese to pasta ratio you can never quite achieve in the casserole version
02 -
- Never boil the soup once the cheese has been added because high heat causes the proteins to seize and separate into an oily, grainy mess
- Grating your own cheese makes all the difference since pre shredded cheese is coated in anti caking agents that prevent smooth melting
03 -
- Use a box grater for your cheese instead of a food processor because hand grated cheese melts more evenly and creates a smoother final texture
- Warm your milk slightly before adding it to the hot roux, because cold milk can shock the mixture and create lumps that are difficult to whisk out