Description
This hearty soup takes all the cozy goodness of macaroni and cheese and transforms it into a comforting, spoonable delight. Tender elbow macaroni simmers in a rich, savory base of sautéed aromatics, broth, milk, and cream, then gets lavished with sharp cheddar and gooey Gruyère. Ready in about 30 minutes, it’s the perfect one-pot supper for chilly nights or anytime you need a warm hug in a bowl.
Ingredients
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1 tbsp unsalted butter
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1 tbsp olive oil
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1 small yellow onion, finely diced
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2 celery stalks, diced (optional)
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2 medium carrots, peeled and diced
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2 garlic cloves, minced
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3 tbsp all-purpose flour
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4 cups low-sodium chicken or vegetable broth
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1 cup whole milk
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½ cup heavy cream
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8 oz (about 2 cups) elbow macaroni, uncooked
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2 cups shredded sharp cheddar cheese
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1 cup shredded Gruyère or Monterey Jack
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½ tsp Dijon mustard
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½ tsp smoked paprika (optional)
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Salt & freshly ground black pepper, to taste
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Chopped fresh chives or parsley, for garnish
Instructions
1️⃣ Sauté the base:
In a large pot over medium heat, melt the butter with the olive oil. Add onion, celery (if using), and carrots. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
2️⃣ Make the roux:
Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, 1–2 minutes until the raw-flour smell is gone and the roux is lightly golden.
3️⃣ Add liquids:
Gradually whisk in the broth, then pour in the milk and cream. Increase heat to medium-high and bring to a gentle simmer, whisking to keep the mixture smooth.
4️⃣ Cook the macaroni:
Stir in the elbow macaroni. Reduce heat to maintain a simmer and cook, stirring occasionally, until the pasta is tender, about 8–10 minutes.
5️⃣ Finish with cheese & seasonings:
Lower the heat to medium-low. Stir in the Dijon mustard and smoked paprika. Gradually add the shredded cheeses, stirring until melted and the soup is velvety. Taste and season with salt and pepper as needed.
6️⃣ Serve:
Ladle the soup into bowls, garnish with chopped chives or parsley, and serve piping hot.
Notes
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Broth Swap: Use half broth, half water for a lighter base, or all vegetable broth for a meat-free version.
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Cheese Mix-Up: Try mixing in a handful of Parmesan or a swirl of cream cheese for extra richness.
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Veggie Boost: Fold in a handful of baby spinach or frozen peas at the end for color and nutrition.
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Make-Ahead: Prepare through step 3, cool, and refrigerate up to 24 hours; reheat, then add pasta and finish as directed.
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Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or milk to loosen if needed.
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Spice Lift: Stir in a dash of cayenne or a few dashes of hot sauce with the mustard for subtle heat.
Enjoy this creamy, cheesy soup that’s macaroni and cheese in soupy form!
- Prep Time: 10 min
- Cook Time: 20 min