There’s something incredibly nostalgic about mac and cheese, but when you turn it into a soup? That’s comfort food on a whole new level. This Mac and Cheese Soup is creamy, rich, and cheesy to the max, with tender elbow pasta nestled in a silky broth that hugs every bite. It’s the ultimate blend of childhood favorite and cozy adult indulgence.

Perfect for chilly days or when you need a bowl of pure comfort, this soup brings everything you love about mac and cheese—but in spoonable form. It’s easy to customize with your favorite cheeses or stir-ins like bacon, broccoli, or hot sauce. Plus, it comes together fast, making it a weeknight winner.

What Kind of Cheese Should I Use?

Sharp cheddar is a must for that classic flavor, but mixing it with a bit of Gruyère or Monterey Jack adds depth and creaminess. Make sure to shred your cheese fresh—pre-shredded versions often have additives that can mess with your soup’s smooth texture.

Ingredients for the Mac and Cheese Soup

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole milk
1 1/2 cups elbow macaroni (uncooked)
3 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon mustard powder
Salt and black pepper to taste
Optional: chopped cooked bacon, hot sauce, green onions for topping

How To Make the Mac and Cheese Soup

Step 1: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 2: Make a Roux

Sprinkle in the flour and stir constantly for about 1 minute to form a roux. This will help thicken the soup.

Step 3: Add Liquids and Pasta

Gradually whisk in chicken broth and milk. Bring to a gentle boil, then stir in the uncooked elbow macaroni.

Step 4: Simmer Until Pasta is Tender

Reduce heat and let the soup simmer, stirring occasionally, until the pasta is al dente (about 10-12 minutes).

Step 5: Stir in Cheese

Turn off the heat. Add in cheddar, Parmesan, and mustard powder. Stir until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.

Step 6: Serve It Up!

Ladle into bowls and top with crispy bacon, a dash of hot sauce, or chopped green onions for extra flavor and texture.

Serving and Storing Your Cheesy Soup

Mac and Cheese Soup is best served hot and fresh, right after the cheese has melted into creamy perfection. If you have leftovers, let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much.

Freezing is not ideal due to the dairy content—it may separate when thawed.

Frequently Asked Questions

Can I use different pasta shapes?

Yes! Shells, small rotini, or ditalini all work great. Just keep the cooking time in mind.

Is there a vegetarian version?

Absolutely—swap the chicken broth with vegetable broth.

Can I make it gluten-free?

Use a gluten-free flour blend for the roux and choose gluten-free pasta.

What if I want it spicier?

Add cayenne pepper, red pepper flakes, or hot sauce into the broth for a kick.

Can I add veggies?

Yes! Broccoli florets, peas, or even spinach can be stirred in during the last few minutes of cooking.

Will it reheat well?

It does, but the pasta may soak up more liquid. Add a bit of milk when reheating to restore the soupiness.

Want More Soup Ideas?

If you loved this creamy comfort, you might enjoy:

📌 Save this recipe to your Pinterest soup board so it’s ready when comfort food cravings hit.

I’d love to hear how your version of Mac and Cheese Soup turned out. Did you go all classic, or mix in something bold like jalapeño or pancetta?

Let’s swap ideas in the comments. And if you’re on Pinterest, check out my daily dishes here: Nina Dishes on Pinterest

Mac and Cheese Soup

Author: Nina Klatten
Total Time: 30 minutes
Yield: 6 servings

Print Recipe

Description

Mac and Cheese Soup is rich, creamy, and packed with cheesy comfort in every spoonful. Tender elbow macaroni cooks in a savory broth, then gets finished with sharp cheddar and Parmesan for a cozy bowl that tastes like classic mac and cheese in soup form.

Instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Sprinkle in the flour and stir continuously for 1 minute to create a roux.

4. Slowly whisk in the chicken broth and milk until smooth.

5. Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni.

6. Reduce the heat and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.

7. Turn off the heat and stir in the shredded cheddar, Parmesan, mustard powder, salt, and black pepper. Stir until fully melted and smooth.

8. Ladle into bowls and top with green onions, bacon, or hot sauce if desired. Serve warm.

Notes

Shred the cheese from a block for the smoothest texture, since pre-shredded cheese can make the soup grainy.

If the soup thickens as it sits, stir in a splash of milk or broth while reheating.

For extra flavor, add cooked bacon, paprika, or a pinch of cayenne before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 465
Sugar: 7 g
Sodium: 980 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 70 mg

Keywords: mac and cheese soup, cheesy soup, comfort food soup, creamy macaroni soup