Description
This creamy and comforting Mac and Cheese Soup combines tender elbow macaroni with a rich blend of cheddar and Parmesan cheeses, enhanced with aromatic spices and a velvety broth base. Perfect as a hearty meal or warming appetizer, it’s easy to prepare on the stovetop and customizable with optional peas and fresh parsley garnish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Soup Base
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
Cheese
- 3 cups sharp cheddar cheese, shredded
- 1 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder
Optional Add-ins and Garnish
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the package instructions until al dente. Drain and set aside to be added later into the soup.
- Sauté aromatics: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
- Create roux base: Sprinkle the flour and cornstarch over the sautéed onion and garlic, stirring constantly for 1 to 2 minutes until the mixture turns lightly golden and fragrant, which will help thicken the soup.
- Add liquids: Gradually whisk in the milk and chicken or vegetable broth, making sure to stir continuously to prevent lumps. Bring this mixture to a gentle simmer, stirring frequently to combine.
- Season the soup: Add salt, black pepper, smoked paprika, and mustard powder to the pot. Stir well to incorporate all the seasonings evenly.
- Melt cheddar cheese: Slowly add the shredded sharp cheddar cheese into the soup, adding it handful by handful. Stir constantly to ensure the cheese fully melts and blends smoothly without clumping.
- Incorporate Parmesan cheese: Once the cheddar is completely melted and smooth, add the grated Parmesan cheese, stirring until the soup is creamy and uniform in texture.
- Add optional peas: If using, toss in the frozen peas and cook the soup for another 3 to 5 minutes until the peas are heated through and tender.
- Combine macaroni: Add the cooked elbow macaroni into the soup, stirring well to make sure the pasta is evenly distributed throughout the cheesy broth.
- Adjust seasoning: Taste the soup and adjust the salt or pepper as needed to suit your preference.
- Serve and garnish: Ladle the mac and cheese soup into serving bowls and garnish with chopped fresh parsley if desired. Serve hot immediately for the best flavor and texture.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Substitute sharp cheddar with other cheeses like Gruyère or Monterey Jack for different flavor profiles.
- Adding frozen peas provides a nice pop of color and sweetness but can be omitted or replaced with cooked broccoli florets.
- Ensure continuous stirring while adding cheese to avoid clumping or grainy texture.
- This soup thickens as it cools; reheat gently with a splash of milk if needed before serving.
