Description

This creamy Mac and Cheese Soup combines the comforting flavors of classic macaroni and cheese with a rich, hearty soup base. Featuring tender elbow macaroni, sharp cheddar, and mozzarella cheese in a smooth, cheesy broth, it’s perfect for a cozy meal. The addition of sweet onions, garlic, and a hint of Dijon mustard and paprika adds depth and warmth to this easy-to-make stovetop dish.

Ingredients

Soup Base

2 tbsp unsalted butter
½ cup sweet onion (diced)
2 cloves garlic (minced)
¼ cup all-purpose flour
4 cups chicken broth

Pasta and Dairy

2 cups uncooked elbow macaroni
2 cups whole milk
1 cup half-and-half
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese

Seasonings

1 tsp Dijon mustard
½ tsp paprika
Salt and pepper (to taste)

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Instructions

Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced sweet onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Create Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to combine. Cook the mixture for 1 minute to form a roux, which will help thicken the soup.
Add Broth and Pasta: Pour in the chicken broth and add the uncooked elbow macaroni. Bring the mixture to a boil, stirring often to prevent the pasta from sticking to the bottom of the pot.
Simmer Pasta: Reduce the heat to medium-low and let the soup cook uncovered for 8 to 10 minutes, stirring frequently, until the pasta is tender but not mushy.
Finish Soup: Stir in the shredded sharp cheddar and mozzarella cheeses, whole milk, half-and-half, Dijon mustard, paprika, salt, and pepper. Heat the soup for an additional 5 minutes, stirring occasionally, until it is hot and the cheeses are melted and well incorporated. Taste and adjust seasoning before serving.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth.
Use freshly shredded cheese for better melting and flavor compared to pre-shredded options.
Adjust the milk and half-and-half quantities if you prefer a thicker or thinner soup consistency.
Serve with crusty bread or a side salad for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American