Creamy Mac Cheese Soup

This creamy mac and cheese soup blends all the nostalgic flavors of classic comfort food with the warmth of a hearty soup. It’s perfect for chilly evenings when you want something rich and satisfying but easy enough to whip up on a weeknight. The combination of sharp cheddar and tender elbow macaroni swimming in a silky broth makes it a crowd-pleaser every time.

My family gravitated toward this during a cold winter weekend, and it quickly became a favorite comfort meal that everyone asks for again and again

Ingredients

• Butter: builds a rich base so your soup is luscious from the very first step
• Onion: cooked until soft it adds sweetness and depth
• Celery: offers subtle earthiness and a little crunch, balancing the richness
• Garlic: gives a mild aromatic kick that complements the cheese perfectly
• Flour: thickens the broth into a satisfying velvety texture
• Chicken or vegetable broth: forms the flavorful stock foundation& homemade or low sodium works well
• Heavy cream: makes the soup luxurious and creamy& do not skip or substitute with low-fat for best results
• Worcestershire sauce: adds a slight tang that brightens the cheesy flavors without overpowering them
• Salt: essential for seasoning, taste and adjust as you cook
• Uncooked elbow macaroni: classic macaroni shape that cooks up tender and holds onto the creamy broth
• Water: keeps the soup perfectly smooth if it thickens too much during cooking
• Sharp cheddar cheese: the star of the dish, choose freshly shredded for melting that smooths beautifully
• Pepper: optional but recommended for a touch of spice and complexity

Instructions

Sauté the Aromatics:

Add butter, chopped onion, and celery to your pot over medium heat. Cook gently for 4 to 5 minutes until the vegetables soften and the onions turn translucent but not browned. This step is critical for building a flavorful base.

Add Garlic and Flour:

Stir in minced garlic with the softened veggies and then sprinkle the flour evenly over everything. Cook this mixture for about 2 minutes, stirring frequently, to remove the raw flour taste while forming a roux-like thickening base.

Incorporate Broth:

Gradually whisk in the chicken or vegetable broth. Pour slowly in small amounts while continuously whisking to prevent lumps and create a smooth, velvety liquid.

Add Cream and Seasonings:

Pour in the heavy cream and stir in Worcestershire sauce, plus salt to taste. Increase heat until the soup comes to a gentle boil, which activates thickening and blends all flavors.

Cook the Pasta:

Stir in the uncooked elbow macaroni then lower heat to medium low so the soup simmers gently—avoid a rolling boil. Cover the pot with the lid slightly ajar to keep the steam in but prevent overcooking.

Simmer Until Pasta is Tender:

Let the soup simmer for 15 to 20 minutes, stirring frequently to stop the pasta from sticking or burning on the bottom. If the soup thickens too much before pasta is done, stir in up to ½ cup of water or as needed to maintain ideal consistency.

Finish with Cheese and Seasoning:

Take the pot off heat and gradually stir in the shredded sharp cheddar until melted and silky. Taste and adjust seasoning with additional salt or pepper as you like.

My favorite ingredient has to be the sharp cheddar—it brings the whole soup to life with its tangy punch. One winter, my kids insisted I add extra cheese, and now that is our non negotiable for perfect mac and cheese soup.

Storage Tips

This soup thickens as it cools so store it in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of broth or water to loosen it back up. Avoid microwaving directly because it can cause uneven heating and separation.

Ingredient Substitutions

Use vegetable broth to make it vegetarian but keep the Worcestershire sauce which adds depth. Swap elbow macaroni with small shells or cavatappi for a fun twist. For a lighter soup choose half and half instead of heavy cream but expect a less rich experience.

Serving Suggestions

Serve with crusty bread or a simple side salad to balance the richness. A sprinkle of extra shredded cheddar or crispy bacon on top really elevates the experience. Leftovers also make a delicious base for a baked mac and cheese casserole.

This mac and cheese soup is a perfect comfort meal that’s simple to prepare and delights the whole family.

FAQs about Recipes

→ What type of pasta is best for this dish?

Elbow macaroni is ideal as it holds creamy sauces well and cooks evenly in the soup.

→ Can I substitute chicken broth with vegetable broth?

Yes, vegetable broth works well and keeps the flavor light and versatile.

→ How do I prevent the macaroni from sticking during cooking?

Stir the soup regularly while it simmers and keep the heat at medium-low to avoid rapid boiling.

→ What cheese is recommended for best flavor?

Sharp cheddar cheese adds a bold, creamy taste that melts smoothly into the soup.

→ Can I adjust the thickness of the soup?

Absolutely, add small amounts of water if the soup becomes too thick during simmering.

→ Is it necessary to sauté the vegetables before adding broth?

Sautéing onion, celery, and garlic enhances their flavors and builds a rich base for the dish.