Mac Cheese Soup (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1/4 teaspoon black pepper, ground
02 -
1/4 teaspoon salt
03 -
1/2 teaspoon mustard powder, dry
04 -
1/2 teaspoon onion powder
05 -
1/2 cup shredded Swiss cheese or more cheddar
06 -
1 cup sharp cheddar cheese, shredded
07 -
4 ounces cream cheese, softened
08 -
1 cup whole milk
09 -
2 garlic cloves, finely chopped
10 -
2 tablespoons all-purpose flour
11 -
2 tablespoons butter, unsalted
12 -
1 1/4 cups dry elbow macaroni
13 -
4–5 cups chicken broth
# How to Make It:
01 -
Give it a taste and see if it needs more salt or pepper. Top it with parsley and extra cheese if you like, then go ahead and serve.
02 -
Pour the pasta and broth into the cheese sauce. Mix everything well and let it heat for a few minutes on medium, until piping hot.
03 -
Turn the heat to medium-low. Drop in cream cheese, cheddar, and Swiss. Keep stirring until they've completely melted and it's super creamy.
04 -
Add that onion powder, dry mustard, salt, and black pepper now. Stir and cook while whisking so the sauce turns thick and bubbly. Let it softly boil for a minute.
05 -
Toss the minced garlic into the roux and cook about half a minute till it smells awesome. Slowly pour in a bit of milk at a time, whisking constantly so no lumps form.
06 -
While the pasta is going, pop butter in another pan and melt it over medium heat. Sprinkle in flour and cook for a minute to get rid of that raw flour flavor.
07 -
Boil the chicken broth in a medium pot, add your elbows, and cook till they're just right (check the package). No need to drain—keep everything together in the pot.
# Additional Tips:
01 -
Add a splash of extra chicken broth later if it gets way too thick while sitting.
02 -
Try smoked cheddar or Gruyère for deeper flavors.
03 -
Perfect for cold days—a cozy take on mac and cheese in soup form.