Name: Mac and Cheese Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp unsalted butter – Adds richness and helps sauté the base ingredients.; 1 small onion (finely chopped – Gives a sweet-savory foundation to the soup.); 2 cloves garlic (minced – Adds depth and aromatic flavor.); 3 tbsp all-purpose flour – Creates the roux (which thickens the soup perfectly.); 4 cups chicken or vegetable broth – Forms the base and adds a savory depth.; 2 cups whole milk – Makes it creamy and balances the richness.; 2 cups elbow macaroni – Classic shape that soaks up the cheesy broth. Cooked right in the soup!; 2 cups shredded sharp cheddar cheese – Brings the bold cheesy punch.; 1 cup shredded mozzarella cheese – Adds smooth meltiness.; 1/4 cup grated Parmesan cheese – A hint of salty (nutty sharpness.); 1/2 tsp smoked paprika – Adds a warm (subtle smokiness.); Salt and black pepper – Season to taste.; Optional toppings: crumbled bacon (chopped parsley, or crispy breadcrumbs – For texture and flavor variety.)

When I first made this Mac and Cheese Soup recipe, I wasn’t expecting it to become one of my favorite comfort foods. The rich creaminess, the stretchy cheese, the soft macaroni—it’s everything I love in a meal. It’s simple, soul-warming, and perfect for chilly evenings or lazy weekends.

And honestly, after making this, even my go-to Banana Bread Chocolate Chip Cookies Recipe had some competition. Let me walk you through this cheesy dream that I can’t stop craving.

What You’ll Need: Simple Ingredients, Big Flavor

Let’s talk about what goes into this cheesy masterpiece. Each ingredient has a purpose and brings its own touch to the flavor and texture of the soup.

2 tbsp unsalted butter – Adds richness and helps sauté the base ingredients.
1 small onion, finely chopped – Gives a sweet-savory foundation to the soup.
2 cloves garlic, minced – Adds depth and aromatic flavor.
3 tbsp all-purpose flour – Creates the roux, which thickens the soup perfectly.
4 cups chicken or vegetable broth – Forms the base and adds a savory depth.
2 cups whole milk – Makes it creamy and balances the richness.
2 cups elbow macaroni – Classic shape that soaks up the cheesy broth. Cooked right in the soup!
2 cups shredded sharp cheddar cheese – Brings the bold cheesy punch.
1 cup shredded mozzarella cheese – Adds smooth meltiness.
1/4 cup grated Parmesan cheese – A hint of salty, nutty sharpness.
1/2 tsp smoked paprika – Adds a warm, subtle smokiness.
Salt and black pepper – Season to taste.
Optional toppings: crumbled bacon, chopped parsley, or crispy breadcrumbs – For texture and flavor variety.

Note: This recipe makes several servings, perfect for 4-6 bowls of comfort, depending on your portion size.

Creative Variations You’ll Love

Want to mix things up? You can easily customize this recipe to suit your preferences or dietary needs. I tried these tweaks and loved how they turned out!

Dairy-free version: Use unsweetened almond milk and dairy-free cheese.
Add-ins: Stir in cooked broccoli, cauliflower, or peas for more veggies.
Protein boost: Add shredded rotisserie chicken or diced ham.
Gluten-free option: Use gluten-free pasta and cornstarch instead of flour.
Flavor twist: A dash of hot sauce or mustard powder adds a little kick.

These variations remind me of another cozy classic: my Cheesy Broccoli Chicken Pasta Bake Recipe, which also lets you customize and enjoy comfort your way!

Cooking Time Breakdown

This recipe comes together surprisingly fast. Here’s what to expect:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You’ll Need

Make sure your kitchen is stocked with these tools before starting:

Large soup pot – To cook everything in one place.
Wooden spoon or spatula – For stirring the roux and soup.
Whisk – Helps create a smooth, lump-free broth.
Measuring cups and spoons – To get the perfect balance of ingredients.
Cheese grater – Always grate your cheese fresh for the best melt.

How to Make Mac and Cheese Soup?

This soup is surprisingly easy to make from scratch. Here’s exactly how I do it every time.

Sauté the Aromatics First

Start by melting the butter in a large soup pot over medium heat. Once melted, toss in the chopped onion. Let it cook until the onion becomes soft and translucent—this takes about 3 minutes. Then, add in your minced garlic and sauté for another minute until fragrant. It already starts to smell like something special.

Build the Roux for the Base

Sprinkle the flour evenly over the onion and garlic mix. Stir continuously, letting it cook for about 2 minutes. The flour will turn slightly golden and form a thick paste. This step is important for thickening the soup and giving it that creamy consistency.

Add the Broth and Milk Slowly

Now, slowly whisk in the broth and milk. Do it gradually so you don’t end up with any lumps. This creates the perfect smooth and creamy base. Bring everything to a gentle simmer—don’t boil too hard or the dairy may separate.

Cook the Pasta Right in the Soup

Add the macaroni directly into the simmering broth. Let it cook for about 8–10 minutes until tender. Stir every couple of minutes to keep it from sticking to the bottom. This way, the pasta soaks up all that cheesy goodness from the start.

Stir in the Cheesy Goodness

Turn the heat down to low. Now it’s time to stir in your cheeses. Add a handful at a time—cheddar, mozzarella, and Parmesan—mixing well so everything melts smoothly. Sprinkle in the smoked paprika, then season with salt and pepper to taste.

Serve and Savor

Once it’s silky and thick, ladle it into warm bowls. Add your favorite toppings like crispy bacon, parsley, or breadcrumbs. Then dive into the coziest soup ever made.

Additional Tips for Making this Mac and Cheese Soup Recipe Better

After making this a few times, here are my personal tips that take it from good to great:

Use freshly grated cheese—it melts better than pre-shredded.
Don’t overcook the pasta—it’ll continue to soften in the hot soup.
If you like thicker soup, reduce the broth by half a cup.
Want to reheat it? Add a splash of milk when warming it up to bring back the creaminess.
Smoked paprika is optional, but it adds such a rich flavor—I highly recommend it.

How to Serve Mac and Cheese Soup?

Presentation matters when serving this delicious soup. Here’s how I like to do it:

Pour the soup into wide, shallow bowls to let the cheese cool slightly and thicken. Garnish with crispy bacon bits, chopped parsley for color, or toasted breadcrumbs for crunch. Add a slice of garlic bread or a side salad to make it a full meal. For a twist, serve it in a bread bowl—just like fancy cafés do!

Nutritional Information

This comforting soup isn’t just tasty—it’s also satisfying. Here’s a quick overview of the nutritional profile per serving (estimated):

Calories: 450
Protein: 18g
Carbohydrates: 38g
Fat: 24g

How to Store Mac and Cheese Soup?

Here’s how I keep this soup tasting great for days:

Storing: Let the soup cool completely, then transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezing: It can be frozen, but keep in mind the dairy may separate slightly. Freeze in individual portions and thaw overnight before reheating.
Reheating: Warm on the stove or microwave. Stir in a splash of milk or broth to restore the creamy texture.

Why You’ll Love This Recipe?

If you need convincing to try this, let me tell you why this soup has become a staple in my kitchen:

Super comforting: It’s like mac and cheese in a spoonable form—pure nostalgia.
Quick to make: Ready in just 30 minutes, great for weeknight meals.
Customizable: Easy to add veggies or protein to make it your own.
Kid-approved: Creamy, cheesy, and fun to eat—kids love it!
Budget-friendly: Uses simple pantry ingredients and stretches to feed a family.

Common Mistakes to Avoid for Better Results

Here are a few things I’ve learned NOT to do:

Using pre-shredded cheese: It doesn’t melt as well and can make the soup grainy.
Skipping the roux step: This is what makes the soup thick and smooth.
Boiling too hard after adding cheese: This can cause the cheese to separate.
Not seasoning enough: Cheese needs salt and pepper to really shine.
Overcooking the pasta: Remember, it keeps cooking in the hot soup.

More Info for Better Experience

Want to take it even further? Here are extra touches I’ve tried that made it even better:

Add a pinch of mustard powder to enhance the cheese flavor.
Stir in some cream cheese for added richness.
Craving spice? Add a splash of hot sauce or diced jalapeños.
Pair with a bold white wine like Chardonnay for a comforting dinner.

Ben Carraoli