You know those days when you need a hug in a bowl? That’s exactly what this Mac and Cheese Soup is for me. I first made it during a rainy weekend when my kids were begging for mac and cheese, but I wanted something cozier. One taste of that creamy, cheesy goodness and we were hooked! It’s become our go-to comfort food ever since.
What I love most is how simple it is – just a handful of pantry staples transforms into pure comfort in under 30 minutes. The silky cheese sauce hugs every noodle perfectly, and that golden color just makes you happy looking at it. Trust me, once you try this Mac and Cheese Soup, you’ll understand why my family requests it weekly!
Why You’ll Love This Mac and Cheese Soup
This soup checks all the boxes for the perfect cozy meal. Here’s why it’s become my family’s favorite:
- Creamy dreaminess: That velvety cheese sauce coats every noodle like a warm blanket
- 30-minute magic: From pot to bowl faster than ordering takeout
- Kid-approved: Even picky eaters gobble it up (mine fight over the last spoonful!)
- Endless options: Toss in bacon, broccoli, or hot sauce to make it your own
- Comfort in a bowl: The ultimate hug for rainy days or tough moments
Seriously – it’s mac and cheese, but soup-ified! What’s not to love?
Mac and Cheese Soup Ingredients
Here’s the simple lineup that creates magic in your pot. I’ve made this enough times to know – quality matters here! Stick with these basics, and you’re golden:
- 2 cups elbow macaroni (uncooked – the classic shape holds the sauce perfectly)
- 4 tbsp butter (unsalted – trust me, this lets you control the salt perfectly)
- 1/4 cup all-purpose flour (your ticket to that dreamy, thick texture)
- 4 cups milk (whole milk makes it extra creamy, but 2% works too)
- 2 cups shredded cheddar cheese (go sharp – the flavor punch is worth it!)
- 1 tsp salt (start with this, then adjust to taste)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1/2 tsp mustard powder (the secret weapon that makes the cheese sing!)
See? Nothing fancy – just good old ingredients that turn into pure comfort. Now let’s make some soup!
How to Make Mac and Cheese Soup
Okay, let’s get cooking! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. The key is taking it slow with the sauce – patience makes perfect when it comes to that creamy dreaminess!
Cooking the Pasta
First things first – let’s get those noodles ready. Bring a big pot of salted water to boil (tastes like the ocean is my rule!). Toss in your elbow macaroni and cook for about 7 minutes – you want them just slightly firmer than usual (al dente!) since they’ll keep cooking in the soup later. Drain them well in a colander, but no need to rinse – that starchy coating helps the cheese cling better!
Preparing the Cheese Sauce
Now for the magic! In your now-empty pot (less dishes – yay!), melt the butter over medium heat. When it’s bubbly but not brown, whisk in the flour and keep whisking for about a minute. This is your roux – it should look like wet sand. Here’s my trick: count to 60 while whisking to cook out that raw flour taste!
Next comes the milk – add it about a cup at a time, whisking constantly. Don’t rush this part! If you dump it all in at once, you’ll get lumps. Bring it to a gentle simmer (little bubbles around the edges) and let it thicken for 5-7 minutes, stirring often. You’ll know it’s ready when it coats the back of a spoon.
Turn the heat to low and stir in your shredded cheese a handful at a time. Let each batch melt completely before adding more – this keeps everything smooth as silk. Stir in the salt, pepper, and that sneaky mustard powder (trust me, it makes all the difference!).
Combining and Serving
Now the fun part – bring it all together! Gently fold in your cooked macaroni with a wooden spoon (no vigorous stirring – we don’t want broken noodles!). Let everything get friendly over low heat for just 2-3 minutes until piping hot.
Ladle into bowls immediately while it’s gloriously creamy. Watch those cheese strings stretch as you serve! I like to top mine with an extra sprinkle of cheese or some crispy breadcrumbs if I’m feeling fancy. Grab a spoon and dig into comfort!
Tips for the Best Mac and Cheese Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I have your recipe?” good. First – and this is non-negotiable – grate your own cheese! Pre-shredded stuff has anti-caking agents that can make your sauce grainy. Been there, done that, learned my lesson the hard way.
If your soup thickens too much (hello, leftovers!), just whisk in a splash of warm milk when reheating to bring back that silky texture. And don’t skip the garnishes! A sprinkle of paprika adds color, while fresh parsley gives a nice bright contrast to all that rich cheesiness. My kids love when I let them add their own toppings – crumbled crackers, extra cheese, even a drizzle of hot sauce for us grown-ups!
Mac and Cheese Soup Variations
One of my favorite things about this soup is how easily you can make it your own. It’s like a blank cheesy canvas just waiting for your personal touch! Here are some of the ways I’ve played with the basic recipe over the years – some born from pantry clean-outs, others from special requests from my little taste-testers.
Meat Lovers’ Twists
For those days when you need something extra hearty, try stirring in some crispy bacon bits right before serving (I cook a whole pound and keep it frozen just for this purpose!). Crumbled sausage or diced ham work wonderfully too – just brown them first and drain any excess grease. My husband swears by adding chunks of leftover pulled pork for what he calls “BBQ Mac Soup.”
Veggie-Packed Versions
When I want to sneak in some greens, I’ll stir in a couple cups of steamed broccoli florets or chopped spinach. Roasted cauliflower adds amazing texture, and caramelized onions bring a sweet depth. For a pop of color, try diced roasted red peppers or sun-dried tomatoes – their tanginess cuts through the richness beautifully.
Spicy Upgrades
Oh boy, this is where things get fun! A can of diced green chiles adds just enough kick for my spice-averse kids, while I’ll often stir in some diced jalapeños or a dash of hot sauce to my own bowl. For real heat lovers, swap half the cheddar for pepper jack cheese. Just warning you – it disappears fast when I make it this way!
Vegan Options
My sister’s vegan, so I’ve perfected a plant-based version too. Use your favorite vegan butter and all-purpose flour for the roux, then swap in unsweetened almond or oat milk. The real magic happens with a blend of vegan cheddar and nutritional yeast – it gives that same crave-worthy cheesiness. For extra creaminess, I’ll sometimes blend in a few tablespoons of cashew cream.
The possibilities are endless – that’s why this soup never gets old in my house. What will you try first? I’m always looking for new ideas to test out!
Serving Suggestions for Mac and Cheese Soup
Oh, let me tell you about the perfect ways to serve this glorious soup! While it’s absolutely satisfying enough to be a meal all on its own (trust me, I’ve done this many lazy nights), there are some pairings that take it to the next level. Here’s what I’ve found works best after years of serving this to everyone from hungry kids to dinner party guests!
Crusty bread is non-negotiable in my house – we fight over who gets the last piece to swipe around the bowl. A warm baguette or some garlic knots are perfect for soaking up every last drop of that cheesy goodness. My neighbor introduced me to serving it with pretzel rolls, and wow – that salty crunch against the creamy soup? Absolute magic.
When I want to feel slightly virtuous about eating a bowl of cheese soup (ha!), I’ll pair it with a simple green salad. The crisp freshness balances the richness perfectly. My go-to is just mixed greens with a lemony vinaigrette – nothing too fancy, but it does the trick. Sometimes I’ll add some cherry tomatoes or cucumber slices if I’m feeling fancy.
For colder months, roasted veggies make a fantastic side. Brussels sprouts or roasted carrots caramelized with a bit of honey add wonderful contrast. And don’t even get me started on how amazing it is with some crispy roasted potatoes – it’s like the best parts of mac and cheese and potato soup had a delicious baby!
Really though? Some days I just grab a big spoon and dive right in. No sides needed when you’ve got this much comfort in one bowl!
Storing and Reheating Mac and Cheese Soup
Listen, I know leftovers are rare with this soup – my family usually polishes it off in one sitting! But if you’re lucky enough to have some extra, here’s how to keep it delicious. Store it in airtight containers in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat – microwaves can make the sauce grainy. Always add a splash of milk as you warm it up; that cheese sauce thickens overnight and needs a little liquid love to get back to its creamy perfection. Stir often and never let it boil – patience keeps that silky texture intact!
Mac and Cheese Soup Nutrition Information
Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients. Your actual nutrition facts might dance around a bit depending on the brands you use or if you go wild with toppings (no judgment here – extra cheese is always worth it in my book!). Here’s the scoop per generous bowl:
- Calories: 450 (comfort food doesn’t come calorie-free, folks!)
- Fat: 22g (14g saturated – that’s the cheese doing its delicious work)
- Carbs: 45g (hello, pasta and milk!)
- Protein: 18g (cheese and milk pack a protein punch)
- Sugar: 8g (mostly from the milk)
- Sodium: 800mg (easy to adjust if you’re watching salt – just taste as you go!)
Now, here’s my kitchen confession – I don’t actually count these numbers when I’m eating this soup. Some days you just need that cheesy hug in a bowl, you know? But it’s nice to have the info when planning meals or if you’re tracking. The way I see it, homemade always beats boxed versions nutrition-wise – at least you know exactly what’s going in your pot!
Common Questions About Mac and Cheese Soup
Over the years, I’ve gotten so many questions about this soup from friends and family (and even some strangers at potlucks who just had to know my secrets!). Here are the answers to the most common ones – straight from my experience making this recipe about a million times!
“Can I freeze Mac and Cheese Soup?”
Oh sweet friend, I wish I could say yes – but freezing just doesn’t work well here. The dairy tends to separate when thawed, leaving you with a grainy texture that breaks my heart. Trust me, I’ve tried every trick in the book (even adding extra flour or cornstarch before freezing), and it never comes out right. Your best bet? Make it fresh when the craving hits or store leftovers in the fridge for up to 3 days.
“How do I prevent clumps in my cheese sauce?”
The key is patience and that whisk! When making the roux, whisk the flour into the butter until it’s completely smooth – no dry pockets. Then add the milk slowly, about a cup at a time, whisking constantly. If you dump it all in at once, you’re asking for lumps. And when adding the cheese? Low heat and gradual mixing is your best friend. If you do get a few stubborn lumps, a quick blitz with an immersion blender can save the day!
“What cheeses can I substitute for cheddar?”
While sharp cheddar is my go-to, I’ve had great success with other cheeses too! Gruyère adds a lovely nutty flavor (though it’s pricier), and pepper jack gives it a nice kick. For something different, try a blend of mozzarella for stretch and parmesan for punch. The one rule? Always shred it yourself – pre-shredded cheese just doesn’t melt as smoothly. And weird as it sounds, a slice of American cheese melted in helps keep everything extra creamy!
“Why does my soup get thick and gloppy the next day?”
Oh, I feel this one in my soul! Pasta absorbs liquid as it sits, turning your creamy soup into more of a casserole. The fix? When reheating, add a splash of milk or even a bit of chicken broth and stir gently over low heat. It’ll loosen right back up to that perfect soupy consistency. Pro tip: If I know we’ll have leftovers, I sometimes undercook the pasta slightly – it’ll finish absorbing in the fridge!
“Can I make this in a slow cooker?”
You sure can, but with some adjustments! Cook your pasta separately (trust me, or it’ll turn to mush). Make the cheese sauce on the stove first, then transfer it to the slow cooker with the cooked pasta. Keep it on “warm” setting if serving later – any hotter and the dairy might separate. I love this method for parties when I want to keep things hot without babysitting the stove!
Print
30-Minute Mac and Cheese Soup That Melts Hearts Instantly
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting soup combining the flavors of classic mac and cheese.
Ingredients
- 2 cups elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp mustard powder
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- Melt butter in a large pot over medium heat.
- Whisk in flour until smooth.
- Gradually add milk, stirring constantly.
- Bring to a simmer and cook until thickened.
- Stir in cheese until melted.
- Add cooked macaroni, salt, pepper, and mustard powder.
- Serve hot.
Notes
- Use sharp cheddar for stronger flavor.
- Add cooked bacon or broccoli for extra texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: mac and cheese soup, creamy soup, comfort food