Mac and Cheese Soup Comfort (Print-Friendly Version)
Classic mac and cheese flavors meet soup, creating a creamy and comforting bowl that feels like a cozy embrace.
# What You’ll Need to Make This:
→ Soup Base
01 -
1 litre chicken broth or stock
02 -
125 grams uncooked elbow macaroni
→ Cheese Sauce
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
05 -
2 cloves garlic, minced
06 -
240 millilitres milk
07 -
115 grams spreadable cream cheese
08 -
100 grams sharp cheddar cheese, shredded
09 -
50 grams Swiss cheese or additional cheddar cheese, shredded
→ Seasoning
10 -
0.5 teaspoon onion powder
11 -
0.5 teaspoon dry mustard powder
12 -
0.25 teaspoon salt
13 -
0.25 teaspoon black pepper
# How to Prepare:
01 -
In a medium pot, bring chicken broth to a boil. Add elbow macaroni and cook until al dente, following package instructions. Do not drain.
02 -
While pasta cooks, melt butter in a saucepan over medium heat. Add flour and whisk continuously for 1 minute to remove raw flavour.
03 -
Stir in minced garlic and cook until fragrant, about 30 seconds. Gradually whisk in milk, ensuring mixture is smooth.
04 -
Add onion powder, mustard powder, salt, and black pepper. Cook over medium heat, whisking until thickened and bubbly. Allow to boil for 1 minute.
05 -
Reduce heat to medium-low. Add cream cheese, cheddar, and Swiss or additional cheddar. Whisk until sauce is smooth and creamy.
06 -
Add cooked macaroni and broth to the cheese mixture. Stir to combine, then heat over medium for 3 minutes or until thoroughly heated.
07 -
Taste and adjust seasoning with additional salt or pepper if needed. Garnish with extra cheese or parsley if desired.
# Extra Tips:
01 -
To maintain a creamy consistency, add more chicken broth if the soup thickens while standing.
02 -
For bolder flavour, substitute Swiss cheese with smoked cheddar or Gruyère.