This Mac and Cheese Soup is like a warm hug in a bowl! It combines creamy cheese, tender pasta, and a delicious broth for a cozy meal that feels like comfort food.
I love making this soup on chilly days. It’s super easy to whip up and always brings a smile—plus, who can resist cheesy goodness? Don’t be surprised if you want seconds! 😄
Key Ingredients & Substitutions
Bacon: I like to use thick-cut bacon for extra crunch. If you’re looking for a healthier option, turkey bacon works great too. You can even skip the meat altogether for a vegetarian version by using olive oil and adding extra veggies!
Onion & Garlic: Sweet onions and fresh garlic bring amazing flavor. If you’re short on time, you can use garlic powder and dried onion instead. Just keep the amounts in mind since they’re more concentrated.
Pasta: Elbow macaroni is a classic, but don’t hesitate to swap it out for shells or any small pasta you have on hand. Gluten-free pasta works well for a gluten-free option too!
Cheese: Sharp cheddar is my favorite for that bold flavor, but feel free to use a mix of cheeses like Gouda or Pepper Jack for an extra kick. Don’t forget to shred your cheese yourself; it melts better than pre-shredded cheese!
How Do I Make Sure My Soup is Creamy and Not Lumpy?
Creating a smooth and creamy soup can be a bit tricky, particularly when you’re mixing in flour and cheese. Follow these tips for success:
- Make a Roux: Cooking flour with butter (the roux) helps thicken the soup while ensuring a creamy texture. Make sure to stir constantly for about two minutes to eliminate the raw flour taste.
- Gradual Mixing: When adding chicken broth, do it gradually while whisking. This prevents lumps and helps create a smooth base.
- Low Heat for Cheese: Once you add the cheese, keep the heat low. High heat can cause the cheese to clump instead of melting smoothly into the soup.
- Stir Gently: After adding the pasta, stir occasionally but gently to avoid breaking it apart; this keeps the texture nice and balanced.
How to Make Mac and Cheese Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups elbow macaroni (or small pasta shells)
For the Cheese:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
For Garnishing:
- Salt and freshly ground black pepper, to taste
- Chopped chives or green onions, for garnish
- Extra shredded cheddar cheese, for garnish
How Much Time Will You Need?
This delicious Mac and Cheese Soup takes about 15 minutes of prep time and 20 minutes of cooking time. In total, you should expect to spend around 35 minutes to make this comforting bowl of goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to remove it from the pot and drain it on some paper towels. Don’t forget to save about a tablespoon of the bacon fat in the pot—it adds great flavor!
2. Sauté the Aromatics:
Add butter to the pot with the reserved bacon fat. Once it’s melted, throw in the chopped onion and sauté until it becomes translucent—this should take about 4-5 minutes. Next, add the minced garlic and cook for another 30 seconds until it smells wonderful.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture while stirring constantly to create a roux. You’ll want to cook this for about 2 minutes to eliminate that raw flour taste.
4. Add the Liquid:
Gradually whisk in the chicken broth, aiming for a smooth mixture without lumps. Bring it to a gentle boil, then lower the heat and let it simmer until it starts to thicken, which should take about 5 minutes.
5. Introduce Dairy:
Now, pour in the milk and heavy cream. Continue heating the soup gently but avoid boiling it at this stage!
6. Cook the Pasta:
Add the macaroni (or small pasta) and cook until it’s just tender, about 7-8 minutes. Be sure to stir occasionally to keep it from sticking.
7. Mix in the Cheese:
Lower the heat and add in the shredded cheddar and Monterey Jack cheeses. Stir until everything is melted and smooth. Add the Dijon mustard and mix well. Taste and season with salt and pepper as you like.
8. Final Touches:
Now, ladle your creamy soup into bowls. Top each bowl with the crispy bacon bits, a sprinkle of extra cheddar cheese, and some chopped chives or green onions for that finishing touch!
9. Serve and Enjoy!
This Mac and Cheese Soup is ready to warm your heart. Serve it hot and enjoy every creamy, cheesy bite!
Can I Use a Different Type of Cheese?
Absolutely! If you’re not a fan of sharp cheddar or Monterey Jack, feel free to use your favorite cheeses like Gouda, Fontina, or even a little bit of blue cheese for a unique twist. Just remember to shred them fresh for the best melt!
How Can I Make This Soup Vegetarian?
No problem! Simply omit the bacon and use vegetable broth instead of chicken broth. You can sauté mushrooms or add extra veggies for added flavor and nutrition!
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to bring back the creamy texture and prevent it from getting too thick.
Can I Freeze Mac and Cheese Soup?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove, adding a bit of liquid if needed.