Mac and Cheese Soup

Indulge in the ultimate comfort food hybrid with this creamy and decadent Mac and Cheese Soup! This recipe transforms the classic mac and cheese into a velvety, spoonable delight that's perfect for cozy evenings. Made with a rich base of butter, milk, and heavy cream, it’s loaded with tender elbow macaroni and a luscious blend of sharp cheddar and parmesan cheeses for maximum flavor. Infused with garlic, a hint of paprika, and dry mustard powder, this soup delivers a comforting depth of flavor with just the right touch of spice. Ready in just 40 minutes, this one-pot wonder is an easy weeknight dinner that serves up the nostalgic charm of mac and cheese in a soul-soothing soup format. Garnish with fresh parsley for a pop of brightness and serve it piping hot for a meal that’s sure to warm your heart and belly. Perfect for fans of hearty cheese soups and mac and cheese alike!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 0.5 cup parmesan cheese, grated
• 0.5 teaspoons paprika
• 0.5 teaspoons dry mustard powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the minced garlic and cook for 1 minute until fragrant.

Step 3

Stir in the flour and cook for 2-3 minutes, whisking constantly to form a smooth roux. Be careful not to let it brown.

Step 4

Slowly pour in the chicken or vegetable broth while whisking, ensuring no lumps form.

Step 5

Add the milk and heavy cream, continuing to whisk until the mixture is smooth. Bring it to a gentle simmer.

Step 6

Stir in the uncooked elbow macaroni and let it cook for 8-10 minutes, or until the pasta is tender. Stir frequently to prevent sticking.

Step 7

Reduce the heat to low and gradually add the shredded cheddar and grated parmesan cheese, stirring constantly until melted and smooth.

Step 8

Season the soup with paprika, dry mustard powder, salt, and black pepper. Adjust seasoning to taste.

Step 9

If the soup is too thick, add additional broth or milk, one splash at a time, until the desired consistency is reached.

Step 10

Serve hot, garnished with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	2133.2 grams (2133.2g)

Amount per serving	% Daily Value*
Calories	3006

Total Fat 218.70g	280%
Saturated Fat 132.70g	664%
Polyunsaturated Fat 1.60g
Cholesterol 677mg	226%
Sodium 8407mg	366%
Total Carbohydrate 133.00g	48%
Dietary Fiber 5.40g	19%
Total Sugars 29.60g
Protein 112.00g	224%

Vitamin D 269IU	1347%
Calcium 2717mg	209%
Iron 8mg	42%
Potassium 1258mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 15.2%

Carbs: 18.0%