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Creamy Mac and Cheese Soup Recipe – Easy Cozy Comfort Food

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This creamy mac and cheese soup is the love child of your favorite childhood mac and cheese and a really good, really decadent cheese soup. It has all the nostalgia of that blue box but with a grown-up, silky texture that feels like a warm hug in a bowl.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 cups dry elbow macaroni
  • 2 ½ cups freshly shredded sharp cheddar cheese
  • ½ cup freshly shredded Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional garnishes: chopped fresh parsley, extra shredded cheese, crumbled bacon, red pepper flakes

Instructions

  1. Shred your cheese first. Shred the sharp cheddar and Monterey Jack using the large holes of a box grater. Toss with a teaspoon of cornstarch (optional) and set aside at room temperature.
  2. Cook the pasta. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7 to 8 minutes. Drain, rinse briefly with cold water, and toss with a tiny drizzle of olive oil to prevent sticking. Set aside.
  3. Make the roux. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns a pale golden color and smells slightly nutty.
  4. Add the milk slowly. Gradually pour in the milk, whisking constantly, until the mixture is smooth and free of lumps, about 2 to 3 minutes.
  5. Add the broth and seasonings. Pour in the chicken broth, Dijon mustard, garlic powder, onion powder, and smoked paprika. Whisk to combine. Bring to a gentle simmer over medium heat, stirring occasionally, about 4 to 5 minutes.
  6. Reduce the heat and add the cheese. Once simmering, reduce heat to low. Add the shredded cheese in small handfuls, stirring gently after each addition until fully melted, about 3 to 4 minutes.
  7. Season and adjust. Taste and add salt and black pepper as needed. If too thick, add a splash of milk or broth. If too thin, let simmer for another 2 to 3 minutes.
  8. Add the pasta. Gently stir in the cooked macaroni. Let simmer for another 2 to 3 minutes. Taste and adjust seasonings if needed.
  9. Serve immediately. Ladle into bowls and garnish with desired toppings. Serve hot with crusty bread or a side salad.

Notes

Do not let the soup boil after adding the cheese to prevent graininess. Shred your own cheese for best melting. Cook pasta separately to avoid gumminess. Leftovers thicken; reheat with a splash of milk or broth.

Nutrition

Keywords: mac and cheese soup, creamy cheese soup, comfort food, easy soup recipe, 30 minute meal

Find it online: https://emacrave.com/creamy-mac-and-cheese-soup-recipe-easy-cozy-comfort-food/