One Pot Mac and Cheese Soup
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This one pot Mac and Cheese Soup is pure comfort in a bowl. It’s creamy, cheesy, rich, and ready in just 20 minutes. It takes everything you love about classic mac and cheese and transforms it into a cozy, slurpable soup made from simple pantry ingredients. And if you manage to have leftovers… let’s just say, you’ll thank me later!! This cheddar soup mac and cheese recipe is everything you want in a weeknight meal. Budget-friendly, kid-approved, and guaranteed to cure any comfort food craving.
Table of Contents
WHY YOU’LL LOVE THIS MAC AND CHEESE SOUP RECIPE
- Velvety Texture: Cheesy, buttery, slurpable spoonfuls.
- Maximum Flavor: Pasta cooks in broth boosted with extra seasonings.
- Ultra Cozy: Combines everything you love about cheese soup with mac and cheese.
- Simple Base: Add meat, veggies, or different cheeses for a twist.
- Weeknight Perfection: 20 minutes + pantry staples.
Mac and Cheese Soup
We are hardcore mac and cheese people in this house. Munchkin isn’t just a fan, she’s a full-blown mac-and-cheese connoisseur, issuing official opinions like a tiny carb-loving Michelin judge.
And with over 30 mac and cheese recipes on our site (yes, really), it only made sense to take our obsession and turn it into a warm, slurpable soup.
We’ve done jalapeño popper mac. We’ve stuffed mac and cheese into bombs. We’ve quesadilla’d it. We’ve recreated Chick-fil-A’s version.
And don’t even get me started on our VIRAL Crockpot Mac and Cheese that shows up to every holiday like it owns the room.
So this mac and cheese soup recipe? It’s the ultimate love letter to mac lovers everywhere.
Cozy. Cheesy. Creamy. The kind of meal you cradle with both hands while wearing fuzzy socks and living your best comfort-food life.
INGREDIENT NOTES
- Butter + Flour: The roux gives the mac and cheese soup its silky thickness. Don’t skip it.
- Chicken Stock: I like Kitchen Basics chicken stock. It has the perfect flavor and salt content.
- Heavy Cream: For maximum richness! Whole milk or half-and-half are lighter subs.
- Elbow Pasta: The traditional choice, but small shells, ditalini, or rotini work too.
- Mustard Powder: Enhances the cheddar flavor. It’s optional but recommended.
- Cheddar: Fresh-shredded melts so much smoother than bagged cheese.
VARIATIONS
Spicy Kick: Add New Mexico chili powder and smoked paprika for heat.
Veggie Boost: Stir in veggies like onion, celery, carrot, or peas.
Swap Cheeses: Try Gruyere, mozzarella, Monterey Jack, or a mix.
Add Protein: Include cooked beef (cheeseburger soup!) or shredded chicken.
Broccoli Cheddar Mac Soup: Mix in steamed broccoli just before serving.
SERVING SUGGESTIONS
- Toppings: Sprinkle crispy chopped bacon or croutons over each bowl.
- Simple Side: Add a green salad with balsamic vinaigrette for a tangy contrast.
- Hearty Main: Pair mac and cheese soup with old fashioned sloppy joes or air fried chicken tenders.
- Meatless Monday: Whip up a batch of sweet potato fries or tater tots… the soup can double as a dip!
MAC AND CHEESE SOUP FAQ
Not for mac and cheese soup! It cooks right in the broth base and soaks up all that extra flavor.
It’s best served right away since it thickens quite a bit as it cools. But if you want to save leftovers, you’ll have ultra creamy mac and cheese for the next day.
Always on the stovetop over low heat to keep the cheese from separating. If you want that soup consistency back, stir in more broth or milk as it warms.
No, but there’s an easy fix for that! Simply swap the chicken stock for vegetable stock.
After testing dozens of mac and cheese variations over the years, I discovered the secret to silky mac soup is to never boil the cheese. Always melt it off the heat.
For this cheddar soup mac and cheese recipe? Let the pasta cook directly in the broth. It absorbs flavor and naturally thickens the base.
That’s how you get the thick, velvety, spoon-hugging texture that makes this soup feel like a hug in a bowl.
DONNA’S PRO TIPS
- Build the base slowly. That’s the key to a velvety texture.
- Stir pasta frequently so it doesn’t stick or clump together.
- Use broth instead of water. It makes a huge difference in flavor.
- Shred your own cheese for the smoothest melt.
- Remove from heat before adding the cheese. That prevents grainy soup.
- Soup too thick? Add broth, milk, or water.
- Too thin? Let it simmer 1-2 minutes longer.
TOOLS NEEDED
- 4-quart Pot: Enameled cast iron or heavy stainless steel recommended.
- Whisk: To make the roux and soup base.
- Box Grater: Freshly-shredded cheese is worth the extra effort!
- Wooden Spoon: To stir in the pasta and cheese.
- Ladle: For serving mac and cheese soup.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Make a roux (2 minutes).
- Add stock + cream (smooth + silky).
- Add pasta + seasonings (8–10 minutes).
- Remove from heat, add cheese slowly.
- Serve hot. Thin leftovers with milk or broth
- One pot. 20 minutes. Insanely creamy and cozy.
One Pot Mac and Cheese Soup
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 5 cups chicken stock
- 1 cup heavy cream
- 1 1/4 cups uncooked elbow macaroni
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder, optional but recommended
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 8 ounces sharp cheddar cheese, freshly shredded (2 cups)
Instructions
- Melt the Butter: Place a 4-quart pot over medium-high heat and melt the 4 tablespoons unsalted butter. This takes about 1 minute. It should be fully melted and gently bubbly, not browning.4 tablespoons all-purpose flour
- Build the Roux: Sprinkle the flour over the melted butter and whisk constantly for 2 minutes. The roux should look like wet sand and smell lightly nutty, but stay pale. This step creates the velvety, thick base of the soup.
- Add the Liquids: Slowly whisk in 5 cups chicken stock and 1 cup heavy cream, a little at a time, until smooth. This takes 1–2 minutes. The mixture should look like a thin, silky gravy.
- Bring to a Simmer: Increase heat just until the soup begins to gently simmer. That will look like small bubbles around the edges, not a rapid boil. This takes 2–3 minutes.
- Cook the Pasta: Stir in 1 1/4 cups uncooked elbow macaroni, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard powder, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Cook uncovered for 8–10 minutes, stirring frequently so the pasta doesn’t settle or stick. Adjust heat as needed to maintain a low simmer. Pasta should be just al dente, and the soup will thicken noticeably.
- Add the Cheese: Remove the pot completely off the heat. Add 8 ounces sharp cheddar cheese a handful at a time, stirring after each addition until smooth, glossy, and fully melted. That will take about 1–2 minutes. (If the soup becomes too thick, loosen with a splash of broth, milk, or cream.)
- Taste + Serve: Taste and adjust seasoning as needed. Ladle into bowls while hot. The soup will continue to thicken as it sits. That is totally normal and a sign you nailed it.
Donna’s Notes
This soup is best served immediately but can be made ahead. It will thicken considerably as it cools. Simply reheat gently and add a splash of broth, milk, or cream to loosen it. Storage:
Refrigerate in an airtight container for up to 3 days. Reheating:
Warm on the stovetop over low heat or in the microwave. Add broth, milk, or water while reheating to return it to a soup-like consistency. Freezing:
Not recommended! Dairy and pasta don’t thaw well and can turn grainy.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
