Description
A creamy and comforting Mac and Cheese Soup combining tender elbow macaroni with a rich cheddar and Parmesan cheese base, infused with savory spices and optional peas for added texture and color. This hearty soup is perfect for a cozy meal and easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Soup Base
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
Cheese
- 3 cups sharp cheddar cheese, shredded
- 1 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder
Optional
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook Macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside to prevent overcooking during the soup preparation.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute to develop fragrance.
- Create Roux Base: Sprinkle the flour and cornstarch over the onion and garlic mixture. Stir constantly for 1-2 minutes until the mixture turns lightly golden and fragrant, which cooks out the raw flour taste.
- Add Liquids: Gradually whisk in the milk and broth slowly to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently to ensure smoothness.
- Season Soup: Add salt, black pepper, smoked paprika, and mustard powder into the simmering liquid. Stir well to evenly distribute the seasonings.
- Melt Cheddar Cheese: Slowly add the shredded cheddar cheese in small handfuls to the hot soup base, stirring constantly so the cheese melts smoothly without clumping.
- Incorporate Parmesan: Once the cheddar cheese is fully melted and smooth, stir in the grated Parmesan cheese until the soup is creamy and well combined.
- Add Peas (Optional): If using, add frozen peas to the soup and cook for another 3-5 minutes until they are heated through and tender.
- Combine Macaroni: Stir the cooked elbow macaroni into the soup, ensuring all the pasta is thoroughly coated with the cheesy broth.
- Adjust Seasoning: Taste the soup and adjust seasoning if necessary by adding more salt or pepper according to preference.
- Serve and Garnish: Ladle the mac and cheese soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use sharp cheddar for the richest cheese flavor.
- Chicken broth adds depth, but vegetable broth works well for a vegetarian option.
- If the soup becomes too thick, thin it out with a little more broth or milk.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and verify that broth is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop with added milk or broth to restore creaminess.
