Creamy Mac and Cheese Soup (Printer-friendly)
Warm, silky cheesy soup with tender macaroni ready in 35 minutes
# 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
# How To Make It:
01 - Cook macaroni in salted boiling water until just al dente. Drain thoroughly and set aside.
02 - Melt butter in a large pot over medium heat. Add diced onion and grated carrot, cook until softened, approximately 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly to coat evenly. Cook for 1-2 minutes to eliminate raw flour taste, creating a light roux.
04 - Slowly whisk in milk and vegetable broth, ensuring smooth incorporation without lumps. Bring mixture to a gentle simmer while stirring frequently.
05 - Add dry mustard powder, salt, and pepper to taste. Reduce heat to low to maintain gentle temperature.
06 - Gradually stir in shredded cheeses, one handful at a time, continuing to stir until completely melted and soup achieves smooth, velvety consistency.
07 - Add cooked macaroni to the cheese soup, heating gently for 2-3 minutes. Adjust seasoning if necessary. Serve immediately, garnished with chopped chives.
# Expert Tips:
01 -
- It delivers all the nostalgic comfort of childhood mac and cheese but in a form that feels even more like a warm hug
- The silky broth means you get that creamy cheese flavor in every single spoonful without the heavy richness that sometimes makes baked mac overwhelming
02 -
- Never add cheese to boiling liquid or it will separate into a greasy mess instead of staying smooth and creamy
- Grating your own cheese makes a huge difference because pre shredded cheese has anti caking agents that prevent proper melting
03 -
- Temper your milk slightly by whisking in a few ladles of hot broth first to prevent it from curdling when it hits the pot
- Use the smallest holes on your box grater for the carrot so it virtually disappears into the soup