Creamy Mac and Cheese Soup (Print Version)
Creamy, comforting soup with cheesy macaroni goodness in a warm bowl.
# What You'll Need:
→ Pasta
01 - 7 ounces elbow macaroni
→ Dairy
02 - 3 cups whole milk
03 - 1 ½ cups shredded sharp cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter
→ Vegetables
06 - 1 small onion, diced
07 - 2 cloves garlic, minced
08 - 1 small carrot, finely grated
→ Pantry
09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - ½ teaspoon dry mustard powder
12 - Salt and pepper to taste
→ Garnish
13 - Chopped chives or green onions
# Steps:
01 - Cook elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large pot over medium heat. Add diced onion and grated carrot, cooking until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for 1-2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth, ensuring smooth incorporation without lumps. Bring mixture to a gentle simmer while stirring frequently.
05 - Stir in dry mustard powder, salt, and black pepper. Reduce heat to low setting.
06 - Add shredded sharp cheddar and mozzarella cheeses gradually, one handful at a time. Stir continuously until completely melted and soup achieves silky consistency.
07 - Add cooked macaroni to the cheese soup base. Heat gently for 2-3 minutes, stirring occasionally. Adjust seasoning to taste. Serve immediately, garnished with chopped chives.
# Expert Tips:
01 -
- Its like a hug in a bowl but without the heavy post-meal slump of traditional baked mac
- The soup version lets you control exactly how creamy and cheesy each spoonful gets
02 -
- Add cheese slowly over low heat or it will separate into grainy disappointment
- The soup thickens considerably as it cools, so thin with warm milk before reheating leftovers
03 -
- Grate your own cheese instead of buying pre-shredded bags which contain anti-caking agents that prevent smooth melting
- Make a double batch and freeze the soup without pasta, then cook fresh pasta when you reheat