This Mac and Cheese Soup is like a warm hug in a bowl! It combines creamy cheese with tender pasta for a cozy dish that’s incredibly satisfying.
Honestly, I can’t resist a cheesy soup! It’s perfect for those chilly days when comfort food calls. Pair it with a slice of crusty bread and you’re all set! 🥖
Key Ingredients & Substitutions
Bacon: This adds a savory flavor and crunch! If you’re looking for a vegetarian option, try using smoked tempeh or switching to tofu bacon for a similar smokiness.
Cheese: Sharp cheddar is a star in this dish for its bold flavor. If sharp cheddar isn’t available, you can use mild cheddar or a blend of your favorites. Just keep in mind that the flavor may be milder.
Pasta: Elbow macaroni is classic, but you can use any small pasta, such as shells or cavatappi. Whole wheat pasta is a great healthier alternative, though it may require slightly longer cooking time.
Broth: Chicken broth adds depth. Feel free to substitute with vegetable broth for a vegetarian version! Homemade or store-bought can work well.
How Do You Get the Perfect Creamy Soup Consistency?
Achieving that creamy texture is key to a great soup. Start by making a roux with butter and flour; this thickens your soup. It’s important to cook the roux until it’s a light golden color to avoid raw flour taste. Then, gradually add liquids while whisking to prevent lumps.
- Whisk continuously as you incorporate the chicken broth, milk, and cream together.
- Simmer it gently, adding the pasta when the mixture is just thick enough.
- After the pasta is cooked, stir in cheese until smooth — keep the heat low to prevent it from getting grainy.
These steps ensure a velvety finish that’ll make your soup delightful! Enjoy your cooking adventure! 🥣
How to Make Mac and Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, diced
- 1/2 cup chopped green onions (white and green parts separated)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 2 cups elbow macaroni, uncooked
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Chopped green onions and extra cooked bacon for garnish
How Much Time Will You Need?
This hearty Mac and Cheese Soup will take about 30 minutes from start to finish! You’ll spend around 10 minutes prepping the ingredients and then about 20 minutes cooking everything to creamy perfection. Perfect for a quick weeknight dinner or a comforting lunch!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Using a slotted spoon, remove the bacon pieces and place them on paper towels to drain. Leave about 1-2 tablespoons of bacon fat in the pot for flavor; drain any excess if needed.
2. Sauté Aromatics:
Add the white parts of the chopped green onions and minced garlic to the bacon fat in the pot. Sauté for about 2-3 minutes until fragrant and softened. This step will infuse the soup with amazing flavors!
3. Make a Roux:
Add the butter to the pot and let it melt. Then, sprinkle the flour over the melted butter and stir continuously for 2-3 minutes. This will help cook the flour and remove any raw taste, forming a nice roux.
4. Add Liquids:
Slowly whisk in the chicken broth, followed by the milk and heavy cream. Keep whisking until the mixture is smooth and starts to thicken, about 5 minutes. You’ll love how creamy it’s becoming!
5. Cook Pasta:
Bring the mixture to a gentle simmer. Stir in the uncooked elbow macaroni and cook based on package instructions until al dente (typically about 7-8 minutes). Stir occasionally so the pasta doesn’t stick.
6. Add Cheese and Seasoning:
Once the pasta is cooked, lower the heat to medium-low. Stir in the shredded cheddar and Colby Jack cheeses until they’re melted and smooth. Add the Dijon mustard and smoked paprika, if using. Season with salt and pepper to taste, adjusting to your preference.
7. Finish and Serve:
Stir in the cooked bacon pieces (be sure to reserve some for garnish!) and most of the chopped green onion tops, saving a few for the final garnish later.
8. Plate:
Ladle the warm mac and cheese soup into bowls. Top with the reserved crispy bacon and green onion tops for a lovely presentation. Serve warm and enjoy every cheesy spoonful!
This delicious soup is rich, creamy, and downright comforting! Perfect as a meal by itself or paired with some crusty bread for a complete feast!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Colby Jack are recommended for their flavor and melting properties, you can mix in other cheeses like mozzarella for a stretchier texture or gouda for a smoky taste. Just be mindful of the overall flavor balance!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to restore the creamy consistency, as the soup may thicken after sitting.
Can I Make This Soup Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Also, ensure that the pasta you choose is gluten-free to keep the entire dish compliant.
What Can I Use Instead of Bacon?
If you’re looking for a vegetarian alternative, you can use smoked tempeh, mushrooms, or even liquid smoke for flavor. Just sauté any substitutes until they become lightly crispy to mimic that delicious bacon crunch!
