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Creamy Macaroni and Cheese Soup

A warm and comforting soup filled with tender macaroni and gooey cheeses in a velvety broth, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Macaroni Pasta Cook to al dente.
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 3 cups Milk Use whole milk for creaminess.
  • 2 cups Chicken Broth Vegetable broth for vegetarian version.
  • 2 cups Cheddar Cheese, shredded Use freshly shredded for best results.
  • 1 cup Mozzarella Cheese, shredded Use fresh for creaminess.
  • 1/2 cup Parmesan Cheese, grated For topping or mixing in.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Pepper Adjust to taste.
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Mustard Powder Optional for flavor.

Method
 

Preparation
  1. Heat a large soup pot over medium heat. Melt butter in the pot and whisk in the flour.
  2. Gradually add milk and broth, bringing to a simmer.
  3. Cook the macaroni pasta in a separate pot according to package instructions. Drain and set aside.
  4. Stir in shredded cheeses and seasonings, then add the cooked macaroni to the soup.
  5. Simmer until the cheese melts and the soup is creamy. Taste and adjust seasoning.
Serving
  1. Ladle it into warm bowls and serve with extra cheese or crispy bacon, if desired.

Notes

Cool the soup to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth. For a twist, offer crumbled crispy bacon and hot sauce on the side.