There’s something about a pot of Cheesy Macaroni Soup that takes me right back to my mama’s kitchen — the steam fogging the windows and laughter around the table. This bowl is warm, forgiving, and just the kind of comfort folks bring to Sunday supper. If you want something to share with holiday nibblers, it even goes lovely alongside a savory treat like my basil pesto cheesy puff pastry Christmas tree.
Why make this recipe
This soup is the kind that hugs you from the inside out. It’s simple pantry comfort — a little butter, a little flour, milk and broth, and a whole lot of melting, gooey cheese. It’s perfect for chilly nights, lunch boxes, or when you need a dish that feels like a kitchen full of family and warm biscuits.
How to make Cheesy Macaroni Soup
I’ll tell you like I tell my kin: take your time bringing the milk and broth to a gentle simmer so the base stays silky, and don’t rush the cheese — low and slow keeps it from getting grainy. While that happens, cook the macaroni separately so the pasta keeps its bite and the soup stays soupy, not starchy. If you’re looking for something to tear into alongside this spoonful of comfort, a pull-apart bread or cheesy appetizer like my cheesy artichoke spinach pull-apart is just right.
Ingredients:
1 cup macaroni pasta, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, 2 cups chicken broth, 2 cups cheddar cheese, shredded, 1 cup mozzarella cheese, shredded, 1/2 cup parmesan cheese, grated, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon mustard powder (optional)
Directions:
Heat a large soup pot over medium heat. Melt butter in the pot and whisk in the flour. Gradually add milk and broth, bringing to a simmer. Cook the macaroni pasta in a separate pot according to package instructions, then drain and set aside. Stir in shredded cheeses and seasonings, then add the cooked macaroni to the soup. Simmer until the cheese melts and the soup is creamy. Taste and adjust seasoning. Serve hot with extra cheese or crispy bacon if desired. Add crispy bacon for extra flavor. Make it spicier by adding jalapenos or hot sauce. Leftovers store well in the fridge for up to 3 days.
How to serve Cheesy Macaroni Soup
Serve this soup in deep bowls with a pat of buttered toast, flaky biscuits, or a crusty roll to sop up the last drips. A sprinkle of extra parmesan or a few crumbles of crispy bacon on top makes folks feel like it’s a little extra special. For a Sunday supper, set a big bowl in the middle of the table and let everyone ladle out their own memories.
How to store Cheesy Macaroni Soup
Cool the soup to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. Reheat gently on the stove over low heat, stirring often — add a splash of milk or broth if it’s thickened too much. You can also freeze it, though the texture of the pasta may change; if freezing, leave out the macaroni and stir in freshly cooked pasta when you reheat.
Tips to make Cheesy Macaroni Soup
- Use freshly shredded cheeses for the best melt and texture — pre-shredded cheese can be coated with anti-caking agents that make the soup less smooth.
- Keep the heat moderate when adding cheese so it melts gently.
- If your soup looks grainy, a little cream or an extra splash of milk warmed and whisked in will smooth it out.
- Want a full meal? Serve with some sliders on the side — my cheesy chicken alfredo sliders make a fine companion for hungry folks.
Variations (if any)
- Spicy: add diced jalapeños or a dash of hot sauce.
- Veggie boost: stir in sautéed broccoli, spinach, or roasted bell peppers.
- Bacon and scallion: top with crumbled bacon and sliced green onions for crunch and color.
- Different cheeses: swap some cheddar for Gruyère or smoked gouda for a deeper, richer flavor.
FAQs
Q: Can I make this dairy-free or vegan?
A: You can use plant-based milk and vegan cheese, but the texture will differ. Use a thickening roux and nutritional yeast to boost the savory, cheesy flavor.
Q: Can I cook the macaroni in the soup pot to save dishes?
A: You can, but the pasta will release starch and thicken the soup. I prefer cooking pasta separately to keep the soup silky and soupy.
Q: How can I keep the cheese from clumping when I add it?
A: Remove the pot from direct high heat and add cheese slowly, stirring constantly. Shred cheese fresh and keep the heat low to prevent separation.
Q: Is this suitable for kids?
A: Absolutely. It’s mild, creamy, and familiar — just hold the extra spice, and let kids add their favorite toppings.
Conclusion
I hope this Cheesy Macaroni Soup wraps you up like a favorite quilt on a cool evening — the sort of dish you’ll make again and again, passing bowls around and hearing stories grow. If you’d like another creamy, cheesy idea to try, see this comforting Mac and Cheese Soup from Spicy Southern Kitchen for a Southern spin, or explore a version with veggies in this Creamy Mac and Cheese with Broccoli Soup from Supper With Michelle. Pull up a chair, ladle yourself a bowl, and let the house fill with the smell of comfort — there’s plenty to share.
Cheesy Macaroni Soup
Ingredients
Method
- Heat a large soup pot over medium heat.
- Melt butter in the pot and whisk in the flour.
- Gradually add the milk and broth, bringing to a gentle simmer.
- In a separate pot, cook the macaroni pasta according to the package instructions, then drain and set aside.
- Stir in the shredded cheeses and seasonings into the soup base.
- Add the cooked macaroni to the soup and simmer until the cheese melts and the soup is creamy.
- Taste and adjust seasoning as needed.
- Serve hot with extra cheese or crispy bacon on top, if desired.