gaxownOkay, Let’s Talk About This Soup…
Right then, let me tell you about this soup. We had one of those weeks recently – grey skies, endless drizzle, everyone feeling a bit glum. You know the type. And all I could think about was comfort food, proper belly warming stuff. Mac and cheese is always a winner, but I wanted something… soupier? And that’s how this creamy mac and cheese soup became my absolute obsession. It’s basically like getting a hug form the inside out, seriously. It’s rich, it’s cheesy, it’s got pasta – what’s not to love?
Why You’ll Probably Make This All The Time Too
- It’s pure comfort: Like I said, hug in a bowl. Perfect for rubbish weather days or when you just need a pick me up.
- Family favorite potential: My kids actually cheer when I say I’m making this. Even the picky one! (Which is frankly a miracle).
- Surprisingly easy: Looks impressive, tastes amazing, but doesn’t actually require chef level skills. Promise. I’m certainly no pro chef, just someone who likes tasty food that doesn’t take all day.
- Uses mostly pantry staples: Chances are you’ve got most of this stuff hanging around already. Butter, flour, milk, cheese, pasta… standard comfort kit, right?
What You’ll Need (Give or Take)
- Butter: About 1/4 cup (that’s half a stick, usually). Salted or unsalted, whatever you’ve got.
- Flour: 1/4 cup all purpose flour. For thickening things up.
- Milk: 3 cups. Whole milk makes it richest, but I’ve used 2% in a pinch and it was still pretty darn good.
- Chicken or Vegetable Broth: 2 cups. Adds a bit more flavor depth than just milk. Use low sodium if you’re watching salt.
- Cheese: Oh yes, the main event! Around 3 cups of shredded sharp cheddar cheese. A good block you shred yourself melts best. Pre shredded is okay if you *must*, but its sometimes coated in stuff that can make the soup a bit grainy. My Nan swore by old school Velveeta for ultimate creaminess, but I prefer real cheddar’s flavour – you do you! Sometimes I throw in a handful of Gruyere if I’m feeling fancy.
- Elbow Macaroni: About 8 ounces (that’s roughly 1.5 to 2 cups dry). Or small shells, rotini works too! Cook it separately first, according to package directions, maybe slightly al dente as it’ll cook a tiny bit more in the soup.
- Seasonings: Salt and freshly ground black pepper to taste. A pinch of paprika (smoked or sweet) is nice. Maybe a tiny dash of mustard powder or hot sauce – wakes up the cheese flavour!
- Optional extras: Cooked crumbled bacon for sprinkling? Steamed broccoli florets stirred in at the end? Go for it!
Alright, Let’s Make Some Magic (Soup)!
- Cook the Pasta: First up, get your macaroni cooked according to the package. Drain it well and maybe toss with a tiny bit of oil or butter to stop it sticking while you make the soup base. Set it aside.
- Make the Roux: In a big pot or Dutch oven (my trusty Le Creuset gets a workout with this recipe!), melt the butter over medium heat. Don’t let it brown too much. Whisk in the flour – keep whisking constantly for about a minute or two. It’ll look like a paste, and smell a bit nutty. This is your roux, the base of all creamy goodness! Don’t skip this bit.
- Add Liquids Slowly: Now, this is important. Gradually pour in the milk, maybe half a cup at a time, whisking like crazy after each addition. Seriously, whisk, whisk, whisk! Then slowly whisk in the broth. Keep whisking until it’s smooth. If you get a few lumps, don’t have a meltdown, just keep whisking; they often sort themselves out. Mostly.
- Simmer and Thicken: Bring the mixture to a gentle simmer (don’t let it furiously boil). Keep stirring pretty often so it doesn’t stick to the bottom. Let it bubble gently for maybe 5-8 minutes? You want it to thicken up enough to coat the back of a spoon. It might look a bit thin still, but the cheese will help later.
- Cheese Time!: Turn the heat down low. Very low. Or even off for a minute. Let the soup cool just slightly – if it’s mega hot, the cheese can sometimes split or get oily. Now, add the shredded cheese a handful at a time, stirring gently until each batch is melted and smooth before adding the next. This is where I usually sneak a taste. Or three.
- Seasoning Station: Once all the cheese is melted in and looking glorious, taste it! Add salt, pepper, that pinch of paprika, maybe a dash of hot sauce or mustard powder if you’re using it. Adjust until it tastes *right* to you. Remember the pasta isn’t seasoned much, so make the soup base taste good!
- Combine and Serve: Gently stir in the cooked macaroni. Let it heat through for a minute or two. Don’t worry if it looks a bit weirdly thick right when you add the pasta – it settles. Ladle it up into bowls and serve hot! Maybe add some toppings if you fancy.
Little Notes From My Kitchen
- That thing about shredding your own cheese? I really mean it. It makes a difference to the final texture, trust me. Less clumpy, more smooth.
- Taste, taste, taste! Seasoning is personal. Start with less salt than you think, you can always add more.
- If the soup seems too thick for your liking, just splash in a bit more milk or broth until it’s the consistency you prefer. Too thin? Let it simmer a bit longer *before* adding the pasta, or (cheat’s way) mix a tiny bit of cornstarch with cold water and whisk that in, simmering gently.
Fun Twists I’ve Tried
Okay, sometimes I get bored and experiment:
- Spicy Kick: Stirred in some diced pickled jalapeños along with the cheese. Proper good if you like heat!
- Broccoli Cheddar Vibe: Added finely chopped, steamed broccoli florets right at the end. Kids were suspicious, but *I* thought it was nice. Adds a bit of green, y’know?
- The Fail: One time I thought adding liquid smoke would be genius. Erm. It wasn’t. Just tasted… artificial and weird. Stick to smoked paprika or actual bacon!
What Tools Do You Need?
Nothing too fancy! You definitely need a decent sized heavy bottomed pot or Dutch oven. A whisk is pretty essential for getting that roux and sauce smooth – though I suppose you could manage with a fork if you were really desperate and whisked like your life depended on it. Measuring cups and spoons, a colander for the pasta. That’s about it! Oh, and a cheese grater if you’re taking my advice about shredding your own block. I got a fancy box grater from OXO years ago and it’s still going strong.
Storing the Leftovers (If Any!)
Pop any leftovers in an airtight container in the fridge. It’ll keep for maybe 2-3 days? Though honestly, in my house it rarely lasts more than a day! It will thicken up quite a bit when it’s cold. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen it back up to its former glory. Microwaving works too, just do it in short bursts and stir often. I tend to think stovetop reheating gives a better texture.
How We Like to Eat It
My absolute favorite way is just as it is, maybe with some extra black pepper ground over the top. But crusty bread for dipping is non negotiable in our house! Seriously, get a good sourdough or baguette. Sometimes, if I’m feeling extra, I’ll sprinkle crispy bacon bits or some toasted breadcrumbs over the top for crunch. My husband likes extra hot sauce on his.
You know, sometimes I just make a half batch of this if it’s just me for lunch. It’s that easy.
Pro Tips (Learned the Hard Way)
- Don’t walk away from the roux! I once tried to multitask while the flour and butter were cooking… came back to a slightly scorched mess. Just give it that full minute or two of attention.
- Low heat for cheese: I mentioned this before but it bears repeating. Boiling hot soup + cheese = potential sadness (aka splitting). Patience is key here!
- Cook pasta separately: Don’t try cooking the pasta *in* the soup base. It releases too much starch and can make the soup gloopy, plus it’s harder to get the pasta cooked correctly without overcooking the sauce. Ask me how I know… okay fine, I tried it once. Once.
Your Questions Answered (Probably!)
Can I make this gluten free?
Yeah, I reckon so! Use your favorite gluten free pasta, and swap the all purpose flour for a good GF flour blend (one designed for sauces, like Cup4Cup maybe? Check out their site for ideas). Should work okay!
Can I freeze this creamy mac and cheese soup?
Hmmm. Honestly? I wouldn’t recommend it. Dairy based soups can get a bit weird and grainy when frozen and thawed. The texture just isn’t the same. It’s much better fresh, or eaten within a few days form the fridge.
What other cheeses can I use?
Go for it! Monterey Jack, Colby, Gruyere, Fontina… most good melting cheeses would be lovely. A mix is often best! Just maybe avoid super hard aged cheeses like Parmesan on their own (though a sprinkle on top is great!) or pre crumbled feta/blue cheese as they won’t melt smoothly into the base. Sharp cheddar is classic for that mac and cheese flavour though!
Help! My soup is lumpy!
Okay, deep breaths! Did you add the milk too fast? Whisk like heck! Sometimes if you gently heat it and keep whisking, the lumps smooth out. If it’s really bad, you *could* carefully pour it through a sieve (before adding cheese/pasta obviously!) or give it a quick blast with an immersion blender if you have one – check out this guide on immersion blenders maybe? But usually vigorous whisking solves minor lump issues.
Hope you love this soup as much as we do! Let me know if you try it.
gaxown
