How do you keep the noodles from becoming mushy in mac and cheese soup?

The secret is to cook the noodles until they are barely al dente. In general, you strain or even rinse noodles to stop the cooking process before adding them to soup, but we don't want to strain the liquid for this recipe because the broth becomes part of the soup itself. The noodles will continue cooking in the hot broth, but that's okay. Since you don't really need to cook the soup very long after you combine the brothy noodles and cheese mixture together, they won't have long to overcook.

How do you blend cheese into soup?

If you've ever tried to blend cheese into the soup, you've probably noticed how it clumps and falls to the bottom! It's best to whisk it really well into the roux before you add any extra liquid. It will melt into the creamy roux much better than it will dissolve in broth. You can also use an immersion blender, but that's unnecessary for this easy mac and cheese soup.

Can you make mac and cheese soup in a slow cooker?

Technically, you can use the slow cooker, but it isn't entirely necessary or helpful. You need to be able to boil water in one pot and then make a roux in another. The slow cooker can't do either of those things (unless you have a saute function), and even then, you'd still need a second pot. It makes the most sense to use the slow cooker to keep the soup warm, especially for a party. Otherwise, keep it simple and use the stove.

Mac and Cheese Soup

Name: Mac and Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

Description

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.

Ingredients

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)

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Instructions

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.
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.
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.
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.
Slowly pour the cheese mixture into the macaroni soup and mix well until combined.
Garnish with green onions and freshly cracked black pepper. Serve warm.

Notes

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