This Mac and Cheese Soup is the ultimate comfort food in a bowl! It’s creamy, cheesy, and packed with delicious pasta, just like the classic version you love.
On chilly days, I love digging into this warm soup. It’s like a hug in a bowl! Plus, it’s super easy to whip up, so you can get cozy in no time. 🧀
Key Ingredients & Substitutions
Bacon: Crisp bacon adds a wonderful salty crunch. If you’re looking for a healthier option or are vegetarian, consider using turkey bacon or even smoked tempeh for that smoky flavor!
Cheddar Cheese: Sharp cheddar is essential for that strong cheesy taste. If you’re feeling adventurous, mix in some gouda or pepper jack for extra flavor. You can also use dairy-free cheese if needed.
Macaroni: Elbow macaroni is traditional, but feel free to swap with any small pasta, like shells or fusilli. Gluten-free pasta works too, if you have dietary restrictions.
Milk: Whole milk makes the soup creamy, but you can replace it with 2% milk for a lighter version or a plant-based milk (like oat or almond) for a dairy-free option. Just ensure it’s unsweetened!
How Do You Create a Smooth, Creamy Soup Base?
The base of this soup is crucial for that creamy texture. Here’s how to nail it:
- Start with cooking your bacon for flavor. Leave the bacon fat in the pot; it adds depth to the soup.
- When making the roux with flour and butter, keep stirring to avoid lumps. Cook it until it’s light golden – that’s a sign it’s ready.
- Slowly whisk in the milk and broth, ensuring you don’t get lumps. A whisk works best for this job!
- Let it simmer gently; it will thicken as it cooks. This process usually takes 5-7 minutes. Keep an eye on it to prevent scorching.
Follow these steps, and you’ll achieve that luscious, creamy consistency that makes this Mac and Cheese Soup irresistible!
Mac and Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 2 cups elbow macaroni
- 3 cups sharp cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped
Optional:
- Crusty bread slices, for serving
How Much Time Will You Need?
This delicious Mac and Cheese Soup takes about 10 minutes to prep and 30 minutes to cook. In total, you’ll need around 40 minutes before you can enjoy this comforting bowl of goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s nice and crispy. Once done, remove the bacon and place it on paper towels to drain excess grease. When it’s cool, crumble the bacon into small pieces and set aside. Leave about 1 tablespoon of bacon fat in the pot, and discard any extra fat.
2. Sauté the Vegetables:
Add the butter to the pot along with the bacon fat. Once the butter is melted, toss in the diced onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant.
3. Create the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly to combine, creating a roux. Continue stirring for about 2-3 minutes until the mixture turns a light golden color. This will help thicken your soup.
4. Whisk in the Liquids:
Slowly whisk in the milk and chicken broth, making sure to break up any lumps. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, or until it slightly thickens.
5. Cook the Macaroni:
Add the elbow macaroni to the pot and cook according to the package instructions until al dente, usually around 6-8 minutes. Remember to stir occasionally to keep the pasta from sticking!
6. Add the Cheese:
Once the macaroni is cooked, lower the heat and gradually stir in the shredded sharp cheddar and white cheddar cheese. Continue stirring until the cheese melts and the soup is creamy. Mix in the smoked paprika and adjust the seasoning with salt and pepper to suit your taste.
7. Final Touches:
Remove the soup from heat. Ladle the delicious mac and cheese soup into serving bowls, then top with the crumbled bacon and fresh chives for a pop of color and flavor.
8. Serve and Enjoy:
Serve hot, and if you like, enjoy it with slices of crusty bread. This soup is perfect for warming up on a chilly day!
Enjoy your creamy, comforting Mac and Cheese Soup! 🧀
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is traditional, feel free to mix in other cheeses like gouda or mozzarella for a different flavor profile. Just ensure they melt well for that creamy texture!
How Do I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to maintain that smoky flavor without the meat.
What if I Want a Thicker Soup?
If you prefer your soup thicker, you can add a little more flour when making the roux or reduce the amount of broth and milk. Alternatively, you can let the soup simmer for a bit longer to reduce it and achieve your desired thickness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk if it becomes too thick. Enjoy it again soon!
