Description
This creamy and comforting Mac and Cheese Soup combines classic macaroni and cheese flavors into a rich, cheesy soup perfect for a cozy meal. Featuring elbow macaroni simmered in a savory broth enriched with sharp cheddar and Parmesan cheeses, sautéed onions, garlic, and a blend of comforting spices, this soup is both hearty and satisfying. Optional peas add a pop of color and freshness, while fresh parsley garnish enhances the flavor and presentation.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Base Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk
Cheese
- 3 cups sharp cheddar cheese, shredded
- 1 cup grated Parmesan cheese
Spices & Thickeners
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
Optional Additions & Garnish
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook Macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside to prevent overcooking during soup preparation.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute to release its flavor.
- Create Roux: Sprinkle the flour and cornstarch over the onion and garlic mixture, stirring constantly for about 1-2 minutes, until the mixture turns lightly golden and fragrant. This step creates a thickening base for the soup.
- Add Liquids: Gradually whisk in the milk and broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently to combine all ingredients evenly.
- Season: Add salt, black pepper, smoked paprika, and mustard powder to the simmering base. Stir well to ensure the spices are fully incorporated for balanced flavor.
- Add Cheddar Cheese: Slowly add the shredded cheddar cheese one handful at a time, stirring constantly to melt the cheese smoothly into the soup without clumping.
- Add Parmesan Cheese: Once the cheddar is fully melted and incorporated, add the grated Parmesan cheese and stir until the soup is smooth and creamy.
- Add Peas (Optional): If desired, stir in frozen peas and cook for an additional 3-5 minutes until heated through, adding a touch of sweetness and color to the soup.
- Combine Macaroni: Add the cooked elbow macaroni to the soup, stirring well to evenly distribute the pasta throughout the cheesy broth.
- Adjust Seasoning and Serve: Taste and adjust seasoning if necessary. Ladle the mac and cheese soup into bowls ready for serving.
- Garnish: Sprinkle with chopped fresh parsley if desired to add brightness and a fresh herbal note before serving.
Notes
- Cooking the pasta separately prevents it from becoming mushy in the soup.
- Using a combination of flour and cornstarch helps achieve a creamy yet light soup texture.
- Sharp cheddar cheese provides strong flavor, but you can substitute with mild cheddar or a mix of cheeses as preferred.
- Adding peas enhances the nutritional profile and adds color, but they can be omitted if not desired.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Stir constantly when adding cheese to avoid clumping or grainy texture.
- Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated versions.
