Mac and Cheese Soup

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This Mac and Cheese Soup brings all the creamy, nostalgic comfort of classic homemade mac and cheese into a cozy, spoonable bowl perfect for cold winter days. A trio of cheeses—sharp cheddar, Swiss, and cream cheese—creates a rich, velvety base that’s seasoned simply and beautifully with garlic, onion, and dry mustard. With tender pasta throughout and endless topping options, it’s a warm‑you‑up meal the whole family will love.

Course Appetizer, dinner, lunch, Main Dish, Soup

Cuisine American

Keyword comfort food, creamy, kid-friendly, mac and cheese, soupy

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 322kcal

Author Laura

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