Mac and Cheese Soup
User Reviews
5
Mac and Cheese Soup
Description
Mac and Cheese Soup melds cooked elbow macaroni with a velvety cheese sauce made by creating a butter and flour roux, then infusing it with garlic, milk, cream cheese, cheddar, and Swiss cheeses. The process thickens the mixture before pasta and broth combine with the cheese base, resulting in a rich, smooth soup. Seasonings such as onion powder and dry mustard supplement the cheese's flavor, offering a nuanced taste without overpowering the comforting cheese and pasta combination.
The broth used to cook the pasta remains in the soup, enhancing its volume and blending well with the cheese sauce. The result is a creamy, slightly thickened soup where tender pasta is coated in a cheesy, garlicky broth. It can be garnished with additional cheese and parsley, adding fresh color and mild herbaceous notes.
Variations include using different small pasta shapes or adding proteins like ham or smoked sausage to extend the dish. The recipe notes suggest shredding cheese freshly for better melting and adjusting broth quantity based on pasta brand. Using spreadable cream cheese ensures smoother incorporation. This soup can be reheated gently to maintain texture and flavor.
Ingredients
- 4-5 cups chicken broth or stock, see note
- 1 ¼ cup elbow macaroni uncooked
Cheese Base
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 cup milk
- 4 ounces cream cheese spreadable
- 1 cup cheddar cheese shredded sharp
- ½ cup swiss cheese or additional cheddar cheese, shredded
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, per the time indicated on the package. Do not drain.
- While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour. Cook for 1 minute.
- Add garlic and cook until fragrant, about 30 seconds. Slowly whisk in milk a little at a time until smooth. Stir in seasonings and cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.
- Reduce the heat to medium-low and stir in cream cheese and shredded cheeses. Whisk until smooth; the mixture will be thick.
- Once the pasta is cooked, add along with the chicken broth into the cheese mixture. Stir to combine. Heat over medium heat about 3 minutes or until hot.
- Taste and season with salt & pepper if desired. Garnish with additional cheese and parsley to taste.
Notes
- Begin with 4 cups of chicken broth and add more as needed; soup thickens upon cooling.
- Any small pasta works; adjust cooking time accordingly.
- Shred cheeses freshly for better melting; avoid pre-shredded varieties.
- Use spreadable cream cheese for smooth integration; if using block cream cheese, add after milk thickens and simmer until smooth.
- Flavored spreadable cream cheeses like herb and garlic can enhance flavor.
- Add cooked ham, shredded chicken, or smoked sausage for protein boosts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518 | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 773mg | 32% |
| Potassium | 431mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 430mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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