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Mac and Cheese Soup

A creamy and comforting soup combining the deliciousness of mac and cheese with a warm broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces elbow macaroni (cooked and drained) Ensure pasta is cooked to al dente.
  • 4 tablespoons butter For making the roux.
  • 1/4 cup all-purpose flour Used to thicken the soup.
  • 4 cups chicken or vegetable broth Choose according to preference.
  • 2 cups milk Can use low-fat or dairy-free alternative.
  • 2 cups shredded cheddar cheese Add more for a cheesier flavor.
  • Salt and pepper to taste
Optional Toppings
  • croutons For added crunch.
  • chives For freshness and garnish.

Method
 

Preparation
  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a large pot, melt the butter over medium heat. Gradually whisk in the flour and cook for about 1-2 minutes until it’s combined and slightly bubbly to create a roux.
  3. Slowly pour in the chicken or vegetable broth while continuously stirring to prevent lumps. Bring the mixture to a gentle boil.
  4. Once boiling, carefully stir in the milk and continue to mix until well blended.
  5. Lower the heat, then gradually add the shredded cheddar cheese. Stir until melted and creamy.
  6. Fold in the cooked macaroni and season with salt and pepper to taste. You can add more cheese if desired.
  7. Ladle the soup into bowls and let each person add their favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Reheat by adding extra milk or broth to restore creaminess.