Description
This creamy Mac and Cheese Soup combines the comforting flavors of classic mac and cheese with a rich, savory broth. Featuring sautéed onions, celery, and garlic, thickened with flour and enriched with heavy cream and sharp cheddar cheese, this hearty soup is perfect for a cozy meal. Quick to prepare, it cooks the macaroni directly in the soup, making it both convenient and delicious.
Ingredients
Scale
Main Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 2 cloves garlic, minced
- 6 tablespoons flour
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt (or to taste)
- 1 cup uncooked elbow macaroni
- 1/2 cup water (if needed)
- 2 cups sharp cheddar cheese, shredded
- Pepper, optional, to taste
Instructions
- Sauté Vegetables: Add the butter, chopped onion, and celery to a pot and sauté over medium heat for 4-5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about 2 minutes while stirring continuously to remove the raw flour taste and form a roux.
- Incorporate Broth: Slowly whisk in the chicken broth to the roux, ensuring all flour lumps dissolve and the mixture is smooth.
- Add Cream and Seasonings: Stir in the heavy cream, Worcestershire sauce, and salt. Increase heat to high and bring the soup to a rolling boil.
- Cook Pasta: Stir in the uncooked elbow macaroni. Reduce heat to medium-low so the soup simmers gently. Cover the pot with the lid slightly ajar.
- Simmer Soup: Let the soup simmer for 15-20 minutes, stirring often to prevent sticking. Add the 1/2 cup water or more if the soup becomes too thick.
- Add Cheese: Turn off the stove and gradually stir in the shredded sharp cheddar cheese until melted and fully incorporated.
- Season and Serve: Adjust seasoning with pepper and extra salt if needed. Serve hot for a comforting meal.
Notes
- Worcestershire sauce adds a depth of flavor but can be omitted or replaced with soy sauce for a vegetarian version.
- Vegetable broth can be used instead of chicken broth to make the soup vegetarian-friendly.
- Stirring frequently during simmering prevents pasta from sticking to the pot bottom and avoids burning.
- If you prefer a thicker soup, reduce the added water; for thinner soup, increase it as needed.
- Sharp cheddar cheese is recommended for best flavor impact but feel free to use your preferred type of cheddar.
