Description
Decadent and creamy Mac and Cheese Soup with tender elbow pasta, rich cheese blend, and comforting flavors. Perfect for a cozy night in with crusty bread and a sprinkle of green onions.
Ingredients
- 5 cups vegetable or chicken broth
- 1 cup elbow macaroni pasta, uncooked
- 1/3 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups sharp yellow cheddar cheese, grated
- 1/3 cup fresh Parmesan cheese, grated
- 1/4 cup mozzarella cheese, grated
- 1 teaspoon garlic powder
- 1/2 tablespoon mustard powder
- Fresh green onions, finely chopped (for garnish)
- Freshly cracked black pepper (for garnish)
Instructions
- Bring broth to a boil in a large pot over medium-high heat. Add macaroni and cook until just al dente, about 8–10 minutes. Set aside.
- Melt butter in a large saucepan over medium heat. Add flour and whisk to form a roux, about 1–2 minutes.
- Gradually whisk in milk. It may clump initially but will smooth out as more milk is added.
- Add cheddar, Parmesan, and mozzarella cheeses. Reduce heat to low and stir in garlic powder and mustard powder until smooth.
- Slowly combine cheese sauce with cooked macaroni and broth. Stir well.
- Garnish with green onions and freshly cracked black pepper. Serve warm.
Notes
- Store leftovers in the fridge for 1–2 days in an airtight container.
- Reheat gently on the stove or microwave, stirring to avoid soggy noodles.
- Cheesy soups do not freeze well—best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American