Mac and Cheese Soup
A creamy and comforting soup that combines the beloved flavors of mac and cheese with the heartiness of a soup, perfect for busy families or anyone craving a quick meal.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Or any pasta of your choice
- 4 cups vegetable broth For a richer flavor, you can use low-sodium broth
- 1 cup milk Can substitute with a plant-based milk if preferred
- 2 cups shredded cheese Cheddar, gouda, or your favorite cheese mix
- 1 tablespoon butter For sautéing the vegetables
- 1 cup diced onion Adds sweetness and depth to the soup
- 2 cloves garlic, minced Enhances flavor profile
- Salt and pepper to taste Essential for seasoning
Optional Ingredients
- 1 cup cooked vegetables Such as broccoli or peas for added nutrition
Instructions
Preparation
- In a large pot, bring the vegetable broth to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Lower the heat and pour in the milk, stirring constantly. Gradually add in the shredded cheese, continuing to stir until fully melted and creamy. Season with salt and pepper to taste.
- Add the cooked macaroni back into the pot, mixing until well combined. If desired, stir in any cooked vegetables for added texture and nutrition. Let it simmer for a few minutes, and then serve hot!
Notes
Use freshly shredded cheese for a creamier melt. Experiment with different cheese blends for unique flavors. If the soup becomes too thick, stir in more broth. Toast breadcrumbs or add fresh herbs on top for extra crunch.