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    Home » Soups

    Mac and Cheese Soup

    Published: Dec 25, 2021 / Updated: May 16, 2022 / 2 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This mac and cheese soup recipe is the soup version of the comfort food classic! It's quick and easy to make with everyday ingredients.

    You may also like my Quick & Easy Stovetop Mac and Cheese.

    extreme close-up of a ladle with macaroni and cheese soup

    Why you'll love it

    This cheesy soup is a kid-friendly meal. It's ready in about 30 minutes, so you can whip it up on busy weeknights. Maybe the best thing about it is that you can feel good about the ingredients that go into it since you're not opening a box!

    I love the nostalgia that this soup evokes, but since it's homemade, it feels kind of like an elevated childhood classic. Good-quality cheddar makes all the difference, and nothing is more comforting than this cozy soup on a chilly day.

    What you'll need

    • Butter - for sautéing the aromatics, and it helps make a rich and creamy base
    • Onion, celery, garlic - the classic combo takes this soup from bland to grand!
    • Flour - to thicken the soup
    • Chicken or vegetable broth - more flavorful than water
    • Heavy cream - for a silky smooth texture
    • Worcestershire sauce - umami flavor boost 
    • Macaroni - uncooked elbow macaroni cooks right in the soup 
    • Sharp cheddar cheese - use a good quality one (like Tillamook extra sharp/aged varieties) as it's the star of this soup!

    How to make mac and cheese soup

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    celery, onions, butter being fried and then making a flour roux

    In a soup pot, sauté chopped onion and celery in butter, then stir in the flour and let it cook for a couple of minutes.

    adding chicken broth and cream to make mac and cheese soup

    Pour in the chicken broth and whisk until smooth. Stir in the cream, Worcestershire sauce, and salt. Bring the soup to a boil.

    adding macaroni and cheddar cheese to a pot to make mac and cheese soup

    Finally, add in the macaroni and simmer until it's cooked (about 15-20 minutes). Take the soup off the heat and stir in the grated cheddar.

    Helpful tips

    • With this soup, it's important to keep an eye on it so that the pasta doesn't stick to the bottom of the pot and the liquid doesn't reduce too much.
    • For best results, grate your own cheddar. It will taste and melt better. I use this cheese grater. 

    Substitutions and variations

    • You can swap the macaroni for another pasta shape. If it's a large shape, use 2-3 cups uncooked.
    • Try white cheddar for something a little different.
    • Crumbled oven cooked bacon makes an amazing topping! 
    • You could sneak some broccoli in here. I'd add it in a few minutes before you add in the cheddar.

    What to serve with this recipe

    • Try a salad with mixed greens and this homemade ranch dressing or creamy balsamic dressing.
    • A dinner roll, slice of garlic bread, or garlic knots works too for something more substantial.

    Leftovers and storage

    • This soup will keep in the fridge for a few days, but it will thicken up due to the pasta soaking up more of the liquid. You may need to add a splash more broth to leftovers.
    • I recommend re-heating over a low heat.
    • This soup isn't the best for freezing because of the dairy content.

    More cheesy recipes to enjoy

    • Cheesy Orzo
    • Cheesy Potato Soup
    • Easy Broccoli Cheddar Soup
    • Easy Cheesy Potatoes
    • Cheesy Broccoli Casserole
    • One Pot Cheeseburger Macaroni
    a bowl of macaroni and cheese soup with a spoon

    Questions about this mac 'n cheese soup? Ask me in the comments below.

    extreme close-up of a ladle with macaroni and cheese soup

    Mac and Cheese Soup

    This mac and cheese soup recipe is the soup version of the comfort food classic! It's quick and easy to make with everyday ingredients.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 465 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1/4 cup butter
    • 1/2 medium onion chopped
    • 2 sticks celery chopped
    • 2 cloves garlic minced
    • 6 tablespoons flour
    • 4 cups chicken broth or veggie broth
    • 1 cup heavy/whipping cream
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt or to taste
    • 1 cup uncooked elbow macaroni
    • 1/2 cup water if needed
    • 2 cups sharp cheddar cheese shredded
    • Pepper optional, to taste

    Instructions
     

    • Add the butter, onion, and celery to a pot and sauté for 4-5 minutes.
    • Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along to cook the raw flour taste out.
    • Slowly whisk in the chicken broth until all the flour has dissolved/there's no lumps.
    • Stir in the cream, Worcestershire sauce, and salt. Increase the heat to high and bring the soup to a boil.
    • Stir in the pasta, then reduce the heat so it's simmering but not boiling rapidly (medium-low heat works with my cast iron pot & gas stove). Cover the pot with the lid slightly ajar.
    • Let the soup simmer for about 15-20 minutes or until the pasta has cooked, stirring fairly often so it doesn't stick to the bottom of the pot. If the soup looks like it's becoming too thick, add the 1/2 cup of water (or even more if needed).
    • Turn the stove off, and stir in the cheddar gradually.
    • Season with pepper and extra salt if needed.

    Notes

    • Use a good quality cheddar since this soup doesn't have a lot of ingredients and you'll really taste it.
    • The soup will thicken up more as it sits so you may need to add more liquid when reheating leftovers.
    • Serves 4-6 depending on serving size.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 465kcalCarbohydrates: 23gProtein: 14gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 1010mgPotassium: 301mgFiber: 1gSugar: 1gVitamin A: 1261IUVitamin C: 13mgCalcium: 325mgIron: 1mg
    Keyword mac and cheese soup, macaroni and cheese soup
    Author Natasha Bull
    « Creamy Mushroom Sauce
    Salt & Lavender 2021 Year in Review »

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    1. Stephanie says

      February 4, 2022 at 8:26 AM

      This looks delicious. I'm going to make this today - 10° weather. Should be a perfect antidote!

      Reply
      • Natasha says

        February 4, 2022 at 10:10 AM

        Hope you enjoy it, Stephanie!! Stay warm!

        Reply

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