Go Back
mac and cheese soup recipe
Ben Carraoli

Mac and Cheese Soup Recipe

When I first made this Mac and Cheese Soup, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Calories: 450
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.