Mac and Cheese Soup
A comforting, creamy blend of elbow macaroni and rich cheeses, this Mac and Cheese Soup is perfect for chilly evenings.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Cooked according to package instructions.
- 4 cups chicken or vegetable broth Use low sodium if preferred.
- 1 cup heavy cream
- 2 cups shredded cheddar cheese Use good quality cheese for best flavor.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter Unsalted preferred.
- 1/4 cup all-purpose flour For making roux.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper Adjust according to preference.
- for garnish Green onions Chopped, for freshness.
Instructions
Preparation
- Cook the elbow macaroni according to the package instructions, then drain and set aside.
- Melt the butter in a large pot over medium heat until bubbling.
- Add the flour, garlic powder, onion powder, salt, and pepper to the melted butter. Stir well to create a roux and cook for 1-2 minutes until smooth and slightly bubbly.
- Gradually whisk in the chicken or vegetable broth, ensuring to avoid lumps. Increase the heat slightly and bring the mixture to a simmer to thicken.
- Stir in the heavy cream followed by the shredded cheeses until creamy and well combined.
- Add the cooked macaroni to the cheese soup and stir gently until well coated.
- Ladle the soup into bowls and garnish with chopped green onions. Serve hot.
Notes
For variations, consider adding spices for heat or incorporating vegetables for added nutrition.