My love affair with mac and cheese runs deep, but there’s something truly magical about turning that comforting classic into a velvety, spoonable soup. It’s the ultimate hug in a bowl, perfect for those chilly evenings when you need something gloriously cheesy and utterly satisfying. This isn’t just mac and cheese; it’s an elevated experience, combining the heartiness of pasta and cheese with the warmth and richness of a creamy soup. If you’ve ever found yourself with questions about how to achieve that perfect balance, this guide is for you.
Why You’ll Love This Dish
There’s a reason mac and cheese soup is gaining so much popularity, and it’s not just because it’s two comfort foods in one! This dish is a fantastic weeknight warrior – it comes together relatively quickly, especially if you have a good workflow in the kitchen. It’s incredibly budget-friendly, relying on pantry staples and affordable dairy. Plus, let’s be honest, who doesn’t love scooping up creamy, cheesy goodness? It’s also incredibly versatile; you can dress it up or down depending on your mood or what you have on hand. It’s truly a dish that delivers maximum comfort with minimal fuss.
> “I never thought mac and cheese could get any better, but this soup proved me wrong! It’s so creamy and flavorful, and my kids absolutely devoured it. A new family favorite for sure!” – Happy Home Chef
How This Recipe Comes Together
Crafting the perfect mac and cheese soup involves a few key stages that build layers of flavor and texture. First, you’ll prepare your pasta, making sure it’s just al dente so it doesn’t get mushy in the soup. Simultaneously, you’ll start building the cheese sauce base, which involves creating a roux – a mixture of butter and flour – that thickens your liquids. Milk and broth are gradually whisked in to form a smooth, rich base. Then, the magic happens as various cheeses are melted into this velvety liquid, creating that iconic mac and cheese flavor. Finally, the cooked pasta is introduced to the luxurious cheese soup, bringing it all together into a harmonious, comforting dish.
What You’ll Need
To whip up this delightful Mac and Cheese Soup, gather these items:
- Elbow macaroni: Or another small, sturdy pasta shape that holds up well in soup.
- Butter: Unsalted is best for controlling sodium.
- All-purpose flour: To create the roux and thicken the soup.
- Milk: Whole milk works wonders for creaminess, but 2% can also be used.
- Chicken broth or vegetable broth: Adds depth of flavor.
- Sharp cheddar cheese: Freshly grated for best melting and flavor. Pre-shredded often contains anti-caking agents that can make the soup grainy.
- Smoked gouda or Gruyere cheese: Adds another layer of complex, nutty flavor. (Optional, but highly recommended!)
- Cream cheese: A secret weapon for extra creaminess and a slightly tangy finish.
- Dry mustard powder: Enhances the cheese flavor without making it taste like mustard.
- Garlic powder: For aromatic depth.
- Onion powder: Adds a subtle sweetness and savory note.
- Salt and freshly ground black pepper: To taste.
- Hot sauce (optional): Just a dash can really amplify the cheese flavor without adding much perceived heat.
Directions to Follow
Follow these steps to create your delicious Mac and Cheese Soup:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente – it should still have a slight bite. Drain well and set aside. A little undercooking is better, as it will continue to soften in the soup.
- Make the Roux: In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Once melted, sprinkle in the flour. Whisk continuously for 1-2 minutes until a thick, golden paste (the roux) forms. This cooks out the raw flour taste.
- Build the Base: Gradually whisk in the milk, a little at a time, until smooth. Continue whisking as you add the chicken or vegetable broth. Bring the mixture to a gentle simmer, whisking occasionally, until it starts to thicken, about 5-7 minutes.
- Add Flavorings: Stir in the dry mustard powder, garlic powder, onion powder, salt, and pepper. If using, add a dash or two of hot sauce.
- Melt the Cheese: Reduce the heat to low. Add the cream cheese and whisk until fully melted and incorporated. Then, gradually add the shredded cheddar cheese and smoked gouda (if using), handful by handful, whisking constantly until each addition is fully melted and the soup is smooth and creamy. Do not let the soup boil once the cheese is added, as this can cause it to separate.
- Combine and Serve: Stir the cooked and drained macaroni into the cheese soup. Taste and adjust seasonings as needed. Serve hot, garnished with extra shredded cheese, fresh chives, or a sprinkle of paprika if desired.
Best Ways to Enjoy It
Mac and Cheese Soup is incredibly satisfying on its own, but a few simple additions can elevate it further. For a little textural contrast, consider a sprinkle of toasted breadcrumbs or crushed butter crackers right before serving. A swirl of pesto or a dollop of sour cream can add a fresh, tangy note.
In terms of pairings, a crisp green salad with a light vinaigrette is a traditional choice to cut through the richness. It also pairs wonderfully with a simple grilled cheese sandwich for the ultimate comfort food experience – a “soup and sandwich” reborn! For something more substantial, consider a side of roasted vegetables like broccoli or asparagus.
Keeping Leftovers Fresh
Leftover mac and cheese soup can be a real treat, and it stores quite well. Once cooled to room temperature, transfer it to an airtight container and refrigerate for up to 3-4 days.
Reheating: The soup will thicken considerably in the fridge. To reheat, transfer the desired portion to a saucepan over low heat. Add a splash of milk or broth while stirring frequently until it reaches your desired consistency and is heated through. Avoid high heat, which can cause the cheese to separate. Microwaving in short bursts, stirring often, also works.
Freezing: Freezing mac and cheese soup can be a bit tricky due to the dairy. The texture might change – it could become slightly grainy or separate upon thawing. If you choose to freeze, freeze in individual portions for quick reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop with extra liquid, whisking well to try and re-emulsify the sauce. It’s generally best enjoyed fresh or from refrigeration.
Helpful Cooking Tips
- Grind Your Own Cheese: This is perhaps the most crucial tip for any cheese sauce. Pre-shredded cheeses contain anti-caking agents (like cellulose) that prevent them from melting smoothly, often resulting in a grainy or clumpy soup. Invest the extra few minutes to shred your cheese from a block.
- Low and Slow with Cheese: When adding the cheese, always reduce the heat to low or even turn it off. Incorporate the cheese gradually, whisking until each batch is fully melted before adding more. High heat will cause the cheese proteins to seize up and the fats to separate, leading to an oily, broken sauce.
- Don’t Overcook the Pasta: Cook your macaroni to al dente or even slightly under. It will continue to cook and absorb liquid in the hot soup, and you want it to remain pleasantly chewy, not mushy.
- Balance Your Flavors: Don’t skip the dry mustard, garlic powder, and onion powder. They don’t make the soup taste specifically of those ingredients but rather deepen and enhance the overall cheesiness and savory profile.
- Adjust Consistency: If your soup is too thick, whisk in a little extra milk or broth until it reaches your desired consistency. If it’s a bit thin, you can let it simmer gently (without boiling) for a few more minutes to reduce, or make a very small slurry of cornstarch and cold water, then whisk it in and simmer for a minute.
Creative Twists
Mac and Cheese Soup is a fantastic canvas for culinary creativity. Here are a few ideas to get you started:
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper with the seasonings. You can also finish with a drizzle of sriracha or a more robust hot sauce.
- Bacon Bliss: Cook some smoky bacon until crispy, crumble it, and stir some into the soup and use some for garnish.
- Veggie Boost: Stir in finely diced steamed broccoli florets, peas, or even roasted butternut squash for added nutrition and color. Sautéed mushrooms would also be delicious.
- Protein Power: Leftover shredded chicken or ham makes a wonderful addition, turning this into an even heartier meal.
- Herbaceous Notes: Fresh chives, parsley, or even a sprinkle of thyme can add a lovely fresh aroma and flavor.
- Smoky Depth: A tiny dash of liquid smoke or a pinch of smoked paprika can enhance the smoky notes if you’re not using smoked gouda.
FAQ
Can I use different types of cheese?
Absolutely! While sharp cheddar is a classic, feel free to experiment. Good melting cheeses like Monterey Jack, fontina, Gruyere, or even a little Parmesan (added last) can contribute unique flavors. Avoid crumbly, dry cheeses that don’t melt well, like feta or fresh goat cheese, which might make the soup grainy.
My soup is too thick/thin. How do I fix it?
If your soup is too thick, gradually whisk in more warm milk or broth until you reach your desired consistency. If it’s too thin, you can let it simmer gently for a few more minutes to reduce, or create a very small cornstarch slurry (1 tablespoon cornstarch whisked with 1-2 tablespoons cold water) and slowly whisk it into the simmering soup. Cook for another minute to allow it to thicken.
Why did my cheese sauce become oily or grainy?
This usually happens when the cheese is added to liquid that is too hot or when it’s cooked at too high a temperature after the cheese is incorporated. High heat causes the cheese proteins to tighten and release their fat, leading to a broken, oily, and sometimes grainy sauce. Always add cheese off the heat or over very low heat, whisking constantly. Using freshly grated cheese also helps prevent graininess.
Creamy Cheddar & Gruyère Mac and Cheese Soup
Equipment
- Large pot
- Dutch oven or heavy-bottomed pot
- Whisk
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups milk whole milk recommended
- 2 cups chicken broth or vegetable broth
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated optional but recommended
- 1 cup ditalini or elbow macaroni uncooked
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- nutmeg Pinch of
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Fresh chives
- crumbled bacon
- extra shredded cheese
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then cook the ditalini or elbow macaroni according to package directions until al dente. Drain the pasta well and set it aside.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes until a smooth paste forms and cooks slightly, being careful not to brown it.
- Slowly pour in the milk and chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, whisking, and cook for 5-7 minutes until it begins to thicken.
- Reduce the heat to low, then add the cheddar, Gruyère, Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper. Stir constantly until all the cheese has melted, and the soup is smooth and creamy; adjust seasoning as needed.
- Gently stir the cooked and drained pasta into the cheesy soup.
- Ladle the hot soup into bowls and garnish with fresh chives, crumbled bacon, or extra shredded cheese, if desired.