Hearty Mac and Cheese Soup
This Hearty Mac and Cheese Soup is a comforting and rich dish, perfect for a cozy meal. It combines the creamy goodness of macaroni and cheese with a savory, vegetable-infused broth.
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 diced medium onion
- 2 peeled and diced carrots
- 2 diced celery stalks
- 2 cloves, minced garlic
- 6 cups chicken or vegetable broth
- 1 teaspoon dried mustard optional
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 cups milk whole or 2%
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 pound elbow macaroni cooked al dente
- Salt to taste
- Freshly ground black pepper to taste
Garnishes (Optional)
- cooked bacon bits
- chopped chives
- extra shredded cheese
- croutons
Instructions
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery, cooking until softened (8-10 minutes), then stir in minced garlic for one minute.
- Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in broth, then stir in dried mustard and smoked paprika. Bring to a simmer for 5-7 minutes until slightly thickened.
- Reduce heat to low and slowly whisk in milk. Heat for 3-5 minutes, ensuring it does not boil.
- Remove from heat, then gradually add shredded cheddar and Monterey Jack cheese, stirring until smooth after each addition.
- Stir in the cooked elbow macaroni.
- Season with salt and pepper to taste, then serve hot with desired garnishes.
Notes
For a richer flavor, use a high-quality broth. Adjust cheese types and quantities to your preference. This soup reheats well and can be stored in the refrigerator for up to 3 days.