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This decadent Mac and Cheese Soup is everything you love about macaroni and cheese turned into a rich and creamy soup. Ready in just 30 minutes! |

Mac and Cheese Soup

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian


This decadent Mac and Cheese Soup is everything you love about macaroni and cheese turned into a rich and creamy soup you'll want to curl up with on a cold winter's night. Ready in just 30 minutes, it only takes slightly longer to make than the boxed stuff and will feed the whole family! Serve it with some crusty bread and a sprinkle of green onions for a delicious meal you'll be thinking of long after the bowl is empty. 


  • 5 cups vegetable or chicken broth
  • 1 cup (about ½ pound) elbow macaroni pasta, uncooked
  • 1/3 cup butter, unsalted
  • 1/4 cup all-purpose flour
  • 1 ½ cups milk
  • 2 cups sharp yellow cheddar cheese, grated
  • ⅓ cup fresh Parmesan cheese, grated
  • ¼ cup mozzarella cheese, grated
  • 1 teaspoon garlic powder
  • ½ tablespoon mustard powder
  • fresh green onions, finely chopped (for garnish)
  • black pepper, freshly cracked (for garnish)


  1. In a large pot, add broth and bring it to a boil over medium-high heat. Add macaroni pasta and cook just until al dente, about 8-10 minutes. Set aside.
  2. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add flour and whisk constantly to make a roux, about 1-2 minutes until smooth and thickened.
  3. Gradually add in milk, whisking constantly to combine. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
  4. Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Stir in the garlic powder and mustard powder. Mix well until smooth.
  5. Slowly pour the cheese mixture into the macaroni soup and mix well until combined.

  6. Garnish with green onions and freshly cracked black pepper. Serve warm.


How to store: Allow the leftover mac and cheese soup to cool to room temperature for 1-2 hours, then store it in an airtight container in the fridge.

How to reheat: Place the leftovers in a saucepan on the stove or reheat a serving in the microwave. Be sure to stir well and avoid overheating to keep the noodles from becoming soggy.

How to freeze: Unfortuantely, cheesy soups do not freeze very well. It's best to make this mac & cheese soup fresh or reheat the leftovers.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American