Description
This creamy Macaroni and Cheese Soup combines cheesy macaroni pasta in a velvety soup base. It’s the perfect comfort food for any occasion!
Ingredients
- Macaroni Pasta: 1 cup – The classic pasta that makes this soup feel like mac and cheese.
- Butter: 3 tablespoons – Adds richness and is used to make the roux.
- Flour: 3 tablespoons – Thickens the soup and helps create a creamy texture.
- Milk: 3 cups – The base of the soup, adding creaminess and richness.
- Chicken Broth: 2 cups – Adds depth of flavor to the soup.
- Cheddar Cheese: 2 cups, shredded – The main cheese in the soup, providing its signature flavor.
- Mozzarella Cheese: 1 cup, shredded – Adds a stretchy, creamy texture.
- Parmesan Cheese: 1/2 cup, grated – Adds a salty, nutty flavor.
- Salt: 1/2 teaspoon – Enhances the flavors.
- Pepper: 1/4 teaspoon – Adds a slight kick.
- Garlic Powder: 1/2 teaspoon – Adds savory depth.
- Mustard Powder (Optional): 1/4 teaspoon – Adds a little tang and enhances the cheese flavor.
Instructions
- Preheat Your Equipment: Heat a large soup pot over medium heat.
- Combine Ingredients: Melt butter in the pot and whisk in the flour. Gradually add milk and broth, bring to a simmer.
- Prepare Your Cooking Vessel: Cook the macaroni pasta in a separate pot according to package instructions. Drain and set aside.
- Assemble the Dish: Stir in shredded cheeses and seasonings, then add the cooked macaroni to the soup.
- Cook to Perfection: Simmer until the cheese melts and the soup is creamy.
- Finishing Touches: Taste and adjust seasoning.
- Serve and Enjoy: Serve hot with extra cheese or crispy bacon if desired.
Notes
- Add crispy bacon for extra flavor.
- Make it spicier by adding jalapeños or hot sauce.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg