Mac and Cheese Soup
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As we settle into the heart of winter, there’s nothing quite like a warm, creamy bowl of mac and cheese soup to bring comfort to the table. This cozy dish captures everything you love about classic homemade mac and cheese—rich cheese flavor, silky sauce, and tender pasta—but transforms it into a spoonable, soul‑warming soup that’s perfect for chilly days.
To achieve that irresistible creaminess, the soup uses a trio of cheeses that melt together beautifully: sharp cheddar for bold flavor, Swiss for depth, and cream cheese spread for that velvety texture everyone loves. A blend of garlic, onion powder, dry mustard, salt, and pepper rounds out the flavor profile, giving the soup a familiar, nostalgic taste with just the right amount of savory warmth.
Elbow macaroni is the traditional choice and gives the soup a classic mac-and-cheese feel. But you can absolutely switch things up with other small pasta shapes—shells and mini bow ties work wonderfully and hold the creamy sauce in every little nook and cranny.
When it’s time to serve, finish each bowl with a sprinkle of extra cheese and a touch of fresh parsley for color. And if you want to take it over the top, a little crumbled bacon adds the perfect salty crunch. That’s how I like it!
Ingredients for Mac and Cheese Soup
- CHICKEN BROTH
- ELBOW MACARONI
- BUTTER
- ALL-PURPOSE FLOUR
- GARLIC
- MILK
- CREAM CHEESE SPREAD
- SHARP CHEDDAR CHEESE
- SWISS CHEESE
- ONION POWDER
- DRY MUSTARD POWDER
- SALT
- PEPPER
Instructions for Mac and Cheese Soup
Bring a large pot of chicken broth to a boil. Once boiling, add the macaroni and cook according to the package directions until al dente. Do not drain the pasta—you’ll want that broth to stay in the pot.
While the pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Add the garlic and cook for about 30 seconds, just until fragrant. Slowly whisk in the milk a little at a time until the mixture is smooth.
Stir in the onion powder, dry mustard, salt, and pepper. Continue cooking for about 1 minute, then reduce the heat to low. Add the cheeses and whisk until the sauce is smooth, creamy, and thick.
Pour the cheese sauce into the pot with the cooked macaroni and stir everything together. Cook for another 2–3 minutes, stirring occasionally, until the macaroni is heated through and the sauce has thickened.
Taste and season with additional salt and pepper if needed. Garnish with extra cheese, chopped parsley, and/or crumbled bacon before serving.
Frequently Asked Questions
Can I use water instead of chicken broth?
Yes, you can use water if needed, but chicken broth adds extra flavor to the pasta as it cooks. If using water, you may want to add a little extra seasoning at the end.
What type of cheese works best for this recipe?
A combination of cheeses works best for flavor and creaminess. Cheddar, mozzarella, Monterey Jack, or Colby Jack are all great options. For best results, shred your own cheese so it melts smoothly.
Can I make this recipe ahead of time?
This recipe is best served fresh, but you can make it ahead and reheat gently on the stove. Add a splash of milk or broth while reheating to help loosen the sauce.
Why shouldn’t I drain the pasta?
Leaving the broth in the pot helps create a creamier sauce and adds extra flavor to the dish.
Can I add protein or mix-ins?
Absolutely! Cooked bacon, shredded chicken, or ham all work well. You can also add vegetables like peas, broccoli, or spinach.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to keep it creamy.
Can I make this gluten-free?
Yes—just use your favorite gluten-free macaroni and a gluten-free flour blend for the sauce.
For more recipes like this, try:
Mac and Cheese Soup
Real Mom Kitchen
Equipment
Ingredients
- 5 cups chicken broth
- 1 ¼ cup macaroni noodles uncooked
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cloves garlic minced
- 1 cup milk
- 4 oz cream cheese spread
- 1 cup sharp cheddar cheese shredded
- ½ cup Swiss cheese shredded
- ½ tsp onion powder
- ½ tsp dry mustard powder
- ¼ tsp salt
- pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil. Add in the macaroni and cook according to package directions until al dente, but do not drain.
- Meanwhile, in a saucepan, melt the butter and whisk in the flour. Cook for 1 minute. Then add in the garlic and cook for 30 seconds. Then whisk in the milk a little at a time until smooth.
- Add in the onion powder, dry mustard, salt, and pepper. Whisk and cook the mixture for 1 minute. Reduce the heat and mix in the three cheeses. Whisk together until smooth and thick. Add the mixture to the cooked macaroni and stir to combine. Cook for about 3 minutes until hot and thickened.
- Season with extra salt and pepper if needed, Garnish with extra cheese, chopped parsley, and/or crumbled bacon.
Nutrition
This recipe is adapted from My Homemade Recipe.
