This Mac and Cheese Soup is a warm hug in a bowl! It combines creamy cheese, pasta, and the comfort of soup. Who wouldn’t love that cheesy goodness?
Honestly, it’s like your favorite childhood dish, but in soup form! I love to top mine with a sprinkle of extra cheese. It’s such a fun twist; you might want to grab a spoon and dig in right away!
Key Ingredients & Substitutions
Bacon: Bacon adds a great smoky flavor. If you’re vegetarian or don’t have bacon, consider using smoked paprika or liquid smoke for that essence. You could also use turkey bacon for a leaner option!
Onion and Garlic: Both add depth to the soup. If you’re short on fresh garlic, garlic powder can work in a pinch. Shallots are a wonderful substitute for onion if desired.
Cheese: Sharp cheddar is the classic choice, but you could mix in other cheeses like Gruyère or Monterey Jack for a different flavor. Just ensure it’s a cheese that melts well!
Broth and Cream: Chicken broth enhances flavor, but vegetable broth is an excellent substitute for a vegetarian version. You can use all milk instead of heavy cream to lighten it up!
How Do You Achieve a Creamy Consistency?
The key to a creamy soup is making a roux, which combines flour and fat, in this case, bacon fat. Here’s how to do it:
- After sautéing the bacon, add onion and garlic, cooking until soft.
- Add flour and cook while stirring for about 2 minutes to get rid of the raw flour taste.
- Gradually whisk in the broth and milk to prevent lumps and assist with thickening.
- Let it simmer gently, stirring often, until it reaches your desired thickness before adding pasta and cheese.
Remember to stir well after adding cheese for an extra creamy finish! Enjoy your Mac and Cheese Soup!
Mac and Cheese Soup
Ingredients:
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups elbow macaroni (about 8 ounces)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty Mac and Cheese Soup requires about 10 minutes for prep and 30 minutes for cooking, totaling around 40 minutes. It’s a quick and easy process to whip up this comforting dish!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Once done, remove the bacon pieces and set them aside, leaving the bacon fat in the pot. The fat will add great flavor to the soup!
2. Sauté the Vegetables:
Add the finely chopped onion to the pot with the bacon fat. Sauté until soft and translucent—this should take about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds until it’s fragrant. You want the aroma to fill your kitchen!
3. Make the Roux:
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook this mixture for about 2 minutes, making sure the flour doesn’t brown, as this is what will thicken your soup.
4. Add the Liquids:
Gradually whisk in the chicken broth, whole milk, and heavy cream until everything is smooth. Bring the mixture to a gentle simmer, stirring frequently until it thickens a little bit. This step is crucial for that creamy texture!
5. Cook the Pasta:
Add the elbow macaroni to the pot and cook according to the package instructions until tender, which usually is about 7-8 minutes. Make sure to stir occasionally to prevent sticking.
6. Stir in the Cheese:
Reduce the heat to low, then stir in the shredded cheddar cheese, Dijon mustard, and smoked paprika. Mix until the cheese is completely melted and the soup is nice and creamy. Don’t forget to taste it and season with salt and pepper to your liking!
7. Garnish and Serve:
Ladle the warm soup into bowls, and garnish with the reserved bacon pieces, sliced green onions, and fresh parsley. This adds a pop of color and flavor!
8. Enjoy!
Serve the soup hot and dig into your comforting bowl of Mac and Cheese Soup! Perfect for chilly days or whenever you’re in need of some cozy comfort food.
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! You can substitute the elbow macaroni with gluten-free pasta. Just make sure to adjust the cooking time according to the package instructions, as gluten-free pasta can cook faster than regular pasta.
Can I Make This Soup Vegetarian?
Yes, you can! Simply omit the bacon and use vegetable broth instead of chicken broth. For added flavor without meat, try sautéing some mushrooms or adding a dash of liquid smoke!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the soup’s liquid, so consider adding a splash of broth or milk when reheating to restore creaminess!
Can I Freeze This Soup?
Yes, but it’s best to freeze it without the pasta. Cooked pasta can become mushy when thawed. To freeze, allow the soup to cool and then store in a freezer-safe container for up to 3 months. When ready to eat, reheat and add freshly cooked pasta.
