Mac and Cheese Soup (Printable)

Silky, cheesy soup of elbow pasta, sharp cheddar and milk — warm comfort for chilly evenings.

# What you'll need:

→ Pasta

01 - 7 ounces elbow macaroni

→ Dairy

02 - 3 cups whole milk
03 - 1 1/2 cups shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter

→ Vegetables

06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated

→ Pantry

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1/2 teaspoon dry mustard powder
12 - Salt and ground black pepper, to taste

→ Garnish

13 - Chopped chives or green onions
14 - Crispy bacon bits (optional, omit for vegetarian)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente. Drain well and set aside.
02 - In a large pot, melt butter over medium heat. Add diced onion and grated carrot and cook until vegetables are softened, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the sautéed vegetables. Stir continuously to coat and cook for 1–2 minutes to remove any raw flour taste.
04 - Slowly pour in whole milk and vegetable broth, whisking constantly to avoid lumps. Bring mixture to a gentle simmer.
05 - Stir in dry mustard powder, salt, and black pepper. Reduce heat to low.
06 - Add shredded cheddar and mozzarella cheeses in batches, stirring gently until each addition is fully melted and the soup is smooth.
07 - Return cooked macaroni to the pot. Stir gently and heat through for 2–3 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with chopped chives or green onions, and optional crispy bacon bits if desired. Serve hot.

# Expert Suggestions:

01 -
  • It has all the creamy, nostalgic flavor of mac and cheese but is much easier to ladle into a cozy mug.
  • This soup truly transforms leftovers into something unexpectedly special.
02 -
  • Don't crank up the heat while adding cheese, or you'll end up with grainy soup.
  • The carrot vanishes into the broth, but leaves a subtle sweetness that everyone asks about.
03 -
  • Taste for seasoning just before serving, once the cheese has melted completely—the saltiness will change as things combine.
  • A tiny splash of cream at the end makes the soup unbelievably silky, like a warm blanket for your taste buds.

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