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All the cozy vibes of mac and cheese, now spoonable. This Mac and Cheese Soup is pure comfort in a bowl. When my kids ask for something warm after school or the weather turns gray, I toss this together and everyone's day brightens up. Every bite is loaded with creamy cheese sauce that hugs the macaroni. Feels like a giant food hug.
The first time I made this, a snowstorm had us stuck inside for days. It quickly became known as our go-to snow day dinner—everyone just loved it instantly.
Hearty Ingredients
- Black pepper: brings gentle heat and a little kick.
- Salt: pops all the flavors.
- Dry mustard powder: brings a zing that wakes up the cheese.
- Onion powder: adds flavor, no chopping needed.
- Shredded Swiss cheese or extra cheddar: Swiss gives a nutty something, but you can pick more cheddar or even swap in Gruyere.
- Shredded sharp cheddar cheese: your main cheesy superstar. Freshly shredded melts best.
- Spreadable cream cheese: makes everything extra smooth and rich. Go for the good stuff if you can.
- Milk: adds creamy body—whole milk is best for that real-deal creaminess.
- Garlic: a bit of fresh garlic makes it way more flavorful.
- All-purpose flour: thickens up the base so the soup has some body.
- Butter: starts off your roux and brings buttery depth—stick with unsalted if you wanna control the salty vibe.
- Elbow macaroni: the classic noodle for this, sturdy and holds up in soup.
- Chicken broth or stock: gives a savory foundation—homemade or low-sodium is awesome if you have it.
Cozy How-To Steps
- Taste and Finish:
- Try a spoonful. Bump up the salt or pepper if you want more zip. Pile on some extra cheese and a sprinkle of fresh parsley when serving if you're into that.
- Bring Everything Together:
- Tip the macaroni and all its broth into the cheesy sauce. Stir like crazy so every piece gets coated. Let it all mingle over low heat for three minutes to even out the flavors and heat.
- Mix in the Cheese:
- Drop cream cheese, cheddar, and Swiss into the pot and stir until it all melts together into one shiny, cheesy swirl.
- Season It:
- Toss in onion powder, mustard powder, salt, and pepper. Keep mixing as things bubble and thicken. Let the flavor hang out together for a minute or so on medium heat.
- Add Garlic & Milk:
- Stir chopped garlic into the roux, let it sizzle til it smells awesome. Slowly add milk, pouring little by little and whisking so nothing lumps or sticks.
- Start the Roux:
- Grab a separate pan, melt butter on medium, and whisk in flour. Keep stirring for a minute so your soup base turns smooth and loses that floury taste.
- Boil Broth & Pasta:
- In a pot, simmer chicken broth til it's bubbling, then dump in the macaroni. Boil until almost tender—don’t drain! The noodles keep soaking up flavor as it sits.
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Honestly, nothing beats that sharp cheddar tang here. My kids sneak in more cheese when my back’s turned. That first night we curled up with bowls in front of a movie—still one of our best family food memories ever.
Storing Leftovers
Let the soup cool down before stashing it in an airtight container in the fridge. It'll firm up as it sits. When reheating, add a bit of milk or some broth and warm gently—stir a lot for best texture. Lasts three days and actually gets even yummier after a night in the fridge.
Swap Options
No chicken broth? Veggie broth is great too. For a richer taste, mix in some half-and-half with the broth. Cheese-wise, Gruyere or Monterey Jack can easily fill in for cheddar or Swiss.
Easy Serving Ideas
I like to sprinkle some crispy bacon or a handful of chives on top. Goes super well with a crunchy salad on the side. Grab some crusty bread for dunking—totally completes things.
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Backstory
Mac and cheese feels like real comfort food in America, right? This version takes a cue from creamy Midwest cheese soups—so it’s got that classic taste but with an extra-cozy spin for adults and kids both.
Common Questions
- → Which cheese combo works best for this soup?
Cheddar packs a punch and Swiss keeps it mellow. Want extra flavor? Toss in Gruyère or smoked cheddar. Play around until you find your ultimate mix.
- → Can I turn this into a vegetarian dish?
For sure. Just use veggie broth instead of chicken. You'll still get that thick, creamy bite every time.
- → How do I keep it from getting too thick?
If it thickens up, pour in a bit more broth or a little milk as you warm it up. It'll loosen back up like new.
- → Could I swap out the pasta?
Of course! Tiny pasta like shells or ditalini fit right in. Try what you like—the cheesy sauce will grab onto any shape.
- → What’s the best way to keep leftovers?
Let it cool, stash it in the fridge, and it'll be good for three days. When reheating, add broth to bring it back to life.
- → Can I stash this soup in the freezer?
Freezing works, but dairy might make it a bit grainy. Thaw gently, then add a splash of milk or broth while warming up, and give it a good stir.