Description
This Creamy Mac and Cheese Soup is a warm, comforting twist on the classic mac and cheese dish. Made with sharp cheddar, Velveeta, and Parmesan, it’s rich, cheesy, and incredibly creamy. Perfect for cozy nights, this soup comes together in just 30 minutes and is loved by kids and adults alike. Serve it with garlic bread or a side salad for the ultimate comfort meal!
Ingredients
Scale
- 2 cups elbow macaroni, cooked al dente
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Velveeta or American cheese, cubed
- ½ cup Parmesan cheese, grated
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes until golden.
- Slowly whisk in the broth, making sure there are no lumps. Add the milk and heavy cream, stirring until smooth.
- Let the mixture simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Reduce heat to low and gradually add the shredded cheddar, Velveeta, and Parmesan cheese. Stir constantly until melted and smooth.
- Season with garlic powder, onion powder, salt, and black pepper to taste.
- Stir in the cooked macaroni and let it simmer for 2-3 minutes. If the soup is too thick, add a splash of milk or broth to adjust the consistency.
- Serve hot, garnished with fresh parsley and extra shredded cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes