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Mac and Cheese Soup

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This Mac and Cheese Soup is everything you love about classic mac and cheese—but in a spoonable, slurpable soup form! It’s rich, cheesy, and packed with pasta, making it a family-friendly dinner or lunch that’s quick, easy, and totally satisfying.

Ingredients

Scale

  • 1 tbsp olive oil or butter

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 4 cups chicken or vegetable broth

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 tsp Dijon mustard

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • 1½ cups elbow macaroni or small shell pasta

  • 2 cups shredded sharp cheddar cheese

  • ½ cup grated Parmesan cheese

  • Optional toppings: crispy bacon bits, chopped green onions, more cheese

Instructions

  1. Sauté aromatics:
    Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Stir in garlic and cook another minute.

  2. Make a roux:
    Sprinkle flour over onion and garlic, stirring constantly for 1–2 minutes.

  3. Add liquids and seasonings:
    Slowly whisk in broth until smooth. Stir in milk, cream, Dijon mustard, paprika, salt, and pepper.

  4. Cook pasta in the soup:
    Bring to a gentle boil, then add pasta. Simmer, stirring occasionally, until pasta is tender (8–10 minutes).

  5. Add cheese:
    Reduce heat to low and stir in cheddar and Parmesan until melted and smooth. If soup gets too thick, add a splash of milk or broth to loosen it.

  6. Serve:
    Ladle into bowls and top with bacon bits, green onions, or extra cheese if you like.

Notes

  • Use freshly shredded cheese for the smoothest melt.

  • Want veggies? Add steamed broccoli or peas at the end!

  • Store leftovers in the fridge up to 3 days. Reheat gently with a little added milk.

Find it online: https://ukfinda.com/mac-and-cheese-soup/