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This dreamy, smooth Mac and Cheese Soup brings all that warm, happy comfort into a soup you’ll want to hug. Chilly days call for a pot of this creamy pasta—my kiddos request it any time they’re after something soothing and familiar. That cheesy sauce hugs every noodle for a can’t-miss, soul-satisfying bowl.
First time I tossed this together, we were stuck inside during a blizzard. It’s been our go-to snow day comfort ever since—my family won’t let me call it anything else.
Amazing Ingredients
- Onion powder: brings easy, deep flavor without peeling or dicing
- Milk: makes everything super creamy, especially with whole milk
- Shredded Swiss cheese or extra cheddar: adds nutty notes—Gruyere or Swiss for something fancy
- Dry mustard powder: perks things up for that zing mac and cheese is known for
- Elbow macaroni: classic pick for texture and nostalgia, stick with a sturdy brand
- Salt: ties the flavors together
- Chicken broth or stock: sets up the base with that deep, savory vibe—homemade or low-sodium is best
- All-purpose flour: does the job to make it thick and silky
- Butter: starts off your roux and gives that perfect richness—unsalted means you decide the salt level
- Spreadable cream cheese: melts right in to smooth things out—you’ll taste the difference if you grab a good one
- Black pepper: adds just a touch of heat and depth
- Shredded sharp cheddar cheese: bold cheese flavor, hand-shred it if you can for best melt
- Garlic: for a pleasant kick, freshly minced is best
Easy Step-by-Step
- Check and Adjust:
- Grab a spoon and see if you want more salt or pepper. Serve now, maybe top with extra cheese or a hit of chopped parsley if you feel fancy.
- Mix Pasta with Cheese Goodness:
- Take your pasta and broth, pour them right into the pot with your cheesy sauce. Stir it all together until each piece is coated. Let it warm for a few minutes, enough for everything to blend and get nice and hot.
- Melt the Cheese In:
- Keep things on medium-low, then throw in your cream cheese, cheddar, and Swiss. Stir gently and give it a minute—they’ll turn into a melted, glossy dream. This step makes sure your soup’s the creamiest.
- Season and Simmer:
- Now add salt, pepper, onion powder, and your dry mustard. Stir it all up as the sauce gets thick and a little bubbly. Let it cook another minute so you build all those flavors.
- Stir in Garlic and Milk:
- Drop in your chopped garlic. Let it get fragrant, then start slowly adding milk. Whisk as you go so it stays smooth and nothing catches on the bottom.
- Start the Roux:
- In a new pot, melt butter nice and slow. Once melted, add flour while whisking for about a minute. This gets rid of any raw flour taste and helps your soup thicken up properly.
- Boil Pasta in Broth:
- Bring chicken broth to a hard boil. Toss in macaroni and boil till it’s just cooked (check the box for timing). Don’t overdo it—the noodles keep soaking as they sit. Skip draining so you save all those tasty juices.
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I can't get enough of the sharp cheddar’s punch in every bite. My kids love that they can sneak in their favorite cheese for an extra gooey surprise. The first batch turned into an impromptu pajama movie night, and now it’s the comfort food we all dream about.
Storing Leftovers
Let soup chill fully, then seal it up in a container for the fridge. It’ll get thicker as it sits. To bring it back to life, pour in a splash of broth or milk before reheating on the stove. You’ll get three days out of it—and it gets better overnight.
Swap Options
Out of chicken broth? Veggie broth steps in perfectly. Want it even richer? Swap in some half and half for part of the liquid. Either cheese can be traded for Gruyere or Monterey Jack if that’s what you’ve got handy.
How to Serve
I love loading the top with chives or crispy bacon bits. It’s awesome with a bright green salad on the side. Grab some crusty bread for dunking too—it’s a must.
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Cultural Backstory
Even though mac and cheese screams classic American comfort, this soupy twist nods to cheesy Midwest traditions. It blends all those cozy childhood eats with grown-up comfort.
Common Questions
- → Any tips on picking cheeses for this?
Swiss melts super smooth and cheddar packs a cheesy punch. Feeling adventurous? Gruyère or smoked cheddar mix things up. Go wild and taste as you go!
- → Is there a way to make this without meat?
Yep! Swap in veggie broth instead of chicken and you'll have a creamy vegetarian bowl that tastes just as good.
- → Soup got too thick—what should I do?
No worries! Just stir in some more broth or a splash of milk while you warm it back up. That'll thin it out to how you like it.
- → Can I use a different kind of pasta?
For sure—try shells, ditalini, or anything small. They soak up the cheesy soup so well and give a fun twist to every bite.
- → Got leftovers? How should I keep them?
Let the soup cool down, then stick it in the fridge for up to three days. When you're ready, reheat slowly and add a dash of broth if it’s too thick.
- → Can this soup go in the freezer?
You can freeze it, but it might look or feel a bit different when thawed because of the dairy. Mix well while heating up and drop in more milk or broth if you need.