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A cozy, creamy soup that transforms classic mac and cheese into a warm and comforting bowl, ready in 30 minutes. Made with elbow macaroni cooked in broth and a cheesy roux sauce combining sharp cheddar, Parmesan, and mozzarella cheeses.

Ingredients

Scale
  • 5 cups vegetable or chicken broth
  • 1 cup (about ½ pound) uncooked elbow macaroni pasta
  • ⅓ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups milk
  • 2 cups sharp yellow cheddar cheese, grated
  • ⅓ cup fresh Parmesan cheese, grated
  • ¼ cup mozzarella cheese, grated
  • 1 teaspoon garlic powder
  • ½ tablespoon mustard powder
  • fresh green onions, finely chopped (for garnish)
  • freshly cracked black pepper (for garnish)

Instructions

  1. Heat broth in a large pot to a gentle boil, add elbow macaroni, and cook 8–10 minutes until just tender; remove from heat and set aside.
  2. Melt butter in a large saucepan over medium heat; whisk in flour and cook, stirring constantly, 1–2 minutes to form a smooth, thick roux.
  3. Slowly pour in the milk while whisking constantly, continuing to whisk until the sauce smooths out and thickens.
  4. Reduce heat to low and add shredded sharp cheddar, grated Parmesan, and mozzarella; stir in garlic powder and mustard powder until the cheeses melt and the sauce is silky.
  5. Gradually pour the cheese sauce into the pot with the cooked macaroni and broth, stirring gently until fully combined and creamy.
  6. Top the soup with sliced green onions and freshly cracked black pepper, ladle into bowls, and serve warm.

Notes

Watch your noodles: remove from heat once al dente to prevent mushy pasta, as it continues to cook in hot soup., Whisk roux thoroughly to create a smooth, lump-free cheese sauce., Do not drain the pasta; the starchy broth thickens the soup beautifully., Cheeses can be swapped with other melting cheeses such as Gruyere, fontina, or provolone, and cream cheese can add tang and creaminess., Add-ins like ham, crispy bacon, roasted broccoli, sautéed peppers, or a pinch of red pepper flakes can customize the soup., Different pasta shapes like cavatappi, rotini, or orecchiette can be used instead of elbow macaroni., Leftovers keep up to 3 days in the refrigerator; freezing is not recommended as texture may suffer.

Nutrition

Find it online: https://mamapantry.com/mac-and-cheese-soup/