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Mac and Cheese Soup

Mac and Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 8 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1/4 tsp mustard powder
  • 1/4 tsp garlic powder
  • Salt and black pepper, to taste

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 3 to 4 minutes, then stir in the garlic for 30 seconds. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the broth and milk. Bring to a gentle boil and cook for 2 minutes while whisking.
  3. Stir in the macaroni, mustard powder, and garlic powder. Lower the heat and simmer, stirring often, until the pasta is tender, about 8 to 10 minutes.
  4. Remove the pot from the heat. Stir in the shredded cheddar a handful at a time until smooth. Season with salt and pepper, then ladle into bowls and top with extra cheese and chives.

Notes

This soup is best right after you make it, while the cheese is still perfectly creamy. If you need to hold it for a few minutes, keep the pot over the lowest possible heat and stir occasionally. The pasta will absorb liquid over time, so expect leftovers to be thicker; just add a little milk when reheating.