Some days just beg for a big bowl of something warm, creamy, and absolutely comforting. That’s where this creamy mac and cheese soup comes in. I’ve made this on lazy Sundays, rainy Mondays, and chilly weeknights, and every time, it hits like a cozy blanket in a bowl. It’s one of those soups recipes that hugs you back. We’re talking silky cheese sauce, tender pasta, and a base that’s rich without being heavy. This one reminds me of those childhood dinners when boxed mac was a treat, but now I get to bring a grown-up version to the table. If you love different soups recipes and want to try something that doubles as comfort food and a conversation starter, this one’s for you. Trust me, mac n cheese soup is not just a kid’s dream—it’s a cold-weather must. It’s also one of my best soup recipes when fall rolls around, and it fits right in with creamy chicken soup recipes. A perfect go-to for fall soup recipes that don’t take forever to make but feel like you put in the effort. Let’s get cooking.

1) Key Takeaways
2) Easy Creamy Mac and Cheese Soup Recipe
3) Ingredients for Creamy Mac and Cheese Soup
4) How to Make Creamy Mac and Cheese Soup
5) Tips for Making Creamy Mac and Cheese Soup
6) Making Creamy Mac and Cheese Soup Ahead of Time
7) Storing Leftover Creamy Mac and Cheese Soup
8) Try these soups next!
9) Creamy Mac and Cheese Soup
10) Nutrition

1) Key Takeaways

This creamy mac and cheese soup is the definition of comfort food made easy.
Perfect for fall nights, lazy weekends, or when you need a quick weeknight win.
Made with simple pantry staples and loaded with cheesy goodness.
A great way to mix up your rotation of soups recipes.

2) Easy Creamy Mac and Cheese Soup Recipe

This soup hits that sweet spot between nostalgic comfort and weeknight-friendly. You know that moment when you’re standing in your kitchen, unsure if you want soup or pasta? This dish says, “why not both?” Creamy, cheesy, cozy — it’s like mac and cheese grew up, got a job, and decided to start simmering in a pot.

I’ve made this one more times than I can count, especially when it’s cold and I want something warm without cooking for hours. It’s one of those soups recipes that never lets me down. The kind you turn to when the day’s been long and your energy is running low but your cravings are very loud.

It’s got elbow macaroni, melted cheddar, and the softest onion-garlic flavor base. It’s smooth but not heavy, rich but not overdone. Every bite feels like your favorite blanket in food form. This might be one of the best soup recipes for fall or any night that calls for something easy and satisfying.

3) Ingredients for Creamy Mac and Cheese Soup

Butter: Just two tablespoons to start. It gives the soup a silky base and helps mellow the onion without overpowering the flavor.

Onion: A small one, finely chopped. It adds depth and sweetness when cooked down gently. I like to go slow here.

Garlic: Two cloves, minced. Cooked just long enough to make your kitchen smell like you know what you’re doing.

Flour: This thickens the soup without making it gluey. Two tablespoons whisked into the butter is all you need.

Chicken Broth: Four cups, and it forms the light, savory backbone. Low-sodium is my go-to so I can control the salt better.

Milk: I use whole milk for richness, but any milk works if you’re in a pinch. Just two cups here.

Elbow Macaroni: The classic shape. It cooks right in the pot, soaking up all that creamy broth and flavor.

Cheddar Cheese: Two cups, shredded sharp cheddar. Melted in at the end to bring that mac n cheese magic.

Salt and Pepper: Start with a little, then taste and adjust. The cheese already adds salt, so go light at first.

Chives or Parsley: Totally optional, but they brighten the soup and make it feel fancy (even if it’s not).

4) How to Make Creamy Mac and Cheese Soup

Step 1. Melt the butter in a large pot over medium heat. Add the chopped onion and let it cook until it softens, about 5 minutes. Don’t rush it — you want the onion sweet, not sharp.

Step 2. Stir in the minced garlic and give it about 30 seconds. It’ll start to smell amazing. Don’t walk away here — garlic moves fast.

Step 3. Sprinkle the flour over the onion and garlic. Whisk or stir constantly for about 2 minutes. It’ll get a little paste-like — that’s your roux working.

Step 4. Slowly pour in the chicken broth while whisking. Then add the milk. Keep stirring to keep things smooth and lump-free.

Step 5. Bring the soup up to a gentle boil, then stir in the dry macaroni. Reduce the heat and let it simmer, uncovered, for 10 to 12 minutes. Stir occasionally so nothing sticks.

Step 6. Once the pasta is tender, stir in the cheese until melted and smooth. Taste the soup, then add salt and pepper until it makes you smile.

Step 7. Ladle into bowls and garnish with chives or parsley if you’re feeling it. Then sit down and dig in while it’s hot.

5) Tips for Making Creamy Mac and Cheese Soup

Go low and slow when you’re sautéing the onion. It builds the base and gives the soup its cozy flavor. Rushing it gives you bite instead of warmth.

Use good cheese. Sharp cheddar brings depth, and it melts beautifully. Pre-shredded works in a pinch, but if you’ve got time, grate it fresh. The flavor pays off big time.

Don’t overcook the pasta. It’ll turn soft fast in a soup. Stop cooking just when it’s al dente, because it keeps softening even after the heat’s off.

6) Making Creamy Mac and Cheese Soup Ahead of Time

Yes, you can absolutely make this soup ahead. But here’s the trick — cook the macaroni separately if you plan to reheat later. Otherwise, it’ll keep soaking up liquid and go mushy.

I usually make the base soup and store the cooked pasta in a separate container. When I reheat, I just stir the two together and add a splash of milk or broth to loosen it.

This is one of those fall soup recipes that tastes even better the next day. The flavors have time to settle and cozy up together overnight.

7) Storing Leftover Creamy Mac and Cheese Soup

Leftovers go into an airtight container and keep well in the fridge for 3 to 4 days. Reheat on the stovetop with a bit of milk to bring back that creamy texture.

If the pasta soaked up too much liquid overnight, just add more broth and let it warm through slowly. Stir often so it doesn’t stick to the bottom.

Freeze? I wouldn’t. The dairy and cheese don’t thaw smoothly. This soup’s best enjoyed fresh or from the fridge within a few days.

8) Try these soups next!

9) Creamy Mac and Cheese Soup