One Pot Mac and Cheese Soup
Mac and Cheese Soup is a slurpable version of the classic comfort food, made in 20 minutes with this easy recipe. Rich, cozy, and so delish!
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.
Notes
Make-Ahead:
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.
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
Serving: 1 | Calories: 774cal | Carbohydrates: 45g | Protein: 28g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 154mg | Sodium: 1061mg | Sugar: 4g | Fiber: 2g | Calcium: 467mg | Iron: 2mg