Creamy Dream Mac and Cheese Soup
This creamy mac and cheese soup offers a comforting blend of tender macaroni, rich cheese, and a hint of spice, perfect for a cozy meal.
Equipment
- large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion about 1 medium onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dry mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for a subtle kick
- 8 ounces elbow macaroni or other small pasta shape, cooked al dente
- 12 ounces evaporated milk the secret ingredient!
- 8 ounces sharp cheddar cheese, freshly shredded
- 4 ounces Monterey Jack cheese, freshly shredded
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnishes
- chopped fresh parsley
- extra shredded cheese
- a dash of hot sauce
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened for 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in broth, dry mustard, smoked paprika, and cayenne pepper (if using), bringing the mixture to a gentle simmer.
- Add the cooked elbow macaroni to the simmering broth, stirring to combine.
- Reduce heat to low and stir in the evaporated milk.
- Gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until each addition is fully melted and incorporated.
- Season with salt and pepper to taste, then ladle into bowls and garnish as desired.
Notes
For an even richer flavor, consider using sharp white cheddar cheese in addition to or instead of yellow cheddar. If you prefer a thicker soup, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup at **The Creaminess Secret** step, allowing it to thicken for a few minutes before adding the evaporated milk and cheeses. Be careful not to boil the soup once the cheese is added, as this can cause the cheese to separate. Always stir cheese in gradually over low heat to ensure a smooth, creamy consistency. If you like a bit of a kick, a pinch of red pepper flakes can be added along with the smoked paprika and cayenne pepper. To make this soup vegetarian, ensure you use vegetable broth instead of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat on the stovetop over low heat, adding a splash of milk or broth if needed to restore consistency.