Homemade creamy mac and cheese soup. Bacon, garlic, and onions are cooked in for a savory comfort food dish.
You can’t beat this soup for the ultimate comfort food dish! Super satisfying when the temperature drops and it is freezing out.
This soup takes regular mac and cheese to the next level. Makes it a little more gourmet tasting.
I made this in my Dutch oven, I did however cook the bacon in the microwave to cut down on the grease. The recipe called for making the bacon in the Dutch oven, and then to start making the soup after the bacon is done, all that grease in my soup didn’t sit well with me, so I cooked it separately.
If you want to make this more kid friendly just take out the bacon, onion, and garlic and you have yourself a regular homemade mac and cheese! Oh and maybe don’t add some of the spices like the chili pepper and black pepper. I know my own kiddos don’t like any of those things so that’s what I would take out!
Some more Comfort Food Recipes!
Chicken Tortilla Soup: Chicken tortilla soup made with shredded chicken, loads of veggies, crispy tortilla strips and a savory broth. Made in the slow cooker for a deliciously easy weeknight meal.
Pasta Fagioli: A hearty Pasta Fagioli soup that is loaded with beans, veggies, and ground turkey. A perfect comfort soup for those chilly days!
Butternut Squash Soup: This recipe is full of butternut squash, onions, and carrots. Added spices of nutmeg, cinnamon, and cloves, makes this a perfect autumn soup!
Zuppa Toscana Soup: A creamy soup with sausage, potatoes, and kale. A healthy and hearty soup for those cold weather days!
Beef Stroganoff: Easy to prepare, slow cooked and delicious! This Beef Stroganoff is comfort food at its best!
Beef Stew:Deliciously slow cooked beef made with potatoes, carrots, and peas in a savory stew sauce. Easy weeknight meal that is kid friendly!
What kind of cheese is used in this soup?
Sharp cheddar cheese will give you the best flavor for this soup. You can use a mild cheddar if you prefer. If you want to mix and match the cheese, Monterey Jack Cheese mixed with Cheddar cheese would taste great. The Monterey Jack would bring a tangy flavor just like the sharp cheddar. You definitely want some kind of cheddar cheese in this soup though, so stick with that for at least half of the cheese amount.
Why can’t I just throw the uncooked pasta in while making the soup?
You don’t want to put the uncooked pasta in while making the soup because it starts to break apart and get a bit soggy. It also makes the soup a bit too starchy and soaks up too much of the sauce. The best way to make the soup is to cook the pasta separate, drain, and then add the cooked noddles to the sauce.
Ingredients for Mac & Cheese Soup
Thick Cut Bacon: Thick cut bacon well is the best choice for this soup, so that you have nice big pieces of meat in the soup instead of pieces of fat or overdone crisp pieces.
Onion: One onion, chopped up very small, will make the onion almost part of the sauce. Or if you prefer, chop on the larger side to have bigger pieces of onions in the soup.
Garlic Cloves: Fresh, crushed garlic cloves will give you the best flavor in this soup.
Flour: Used to thicken up the sauce.
Chicken Broth: Used as the base of the soup. I love the Knorr chicken broth, it has amazing flavor. Homemade chicken broth would be a great option as well. Vegetable broth could also be used in place of the chicken broth.
Whole Milk: Used in the sauce for a creamy flavor. Try to use whole milk, anything less will just make the soup less creamy and more watery.
Chili Powder: Added for a spicy kick to the soup. This can be left out if you do not prefer things to be spicy.
Black Pepper: Added to the soup for flavor. Use a fresh ground peppercorn for best flavor.
Dry Mustard: Adds a hint of tang to the soup.
Shredded Sharp Cheddar Cheese: The sharp cheddar gives the most tang and flavor. A mild cheddar can be used as well, it just won’t be as tangy. Monterey Jack can be swapped in for half the cheddar for a different tangy flavor.
Dried Macaroni (elbow) Pasta: This is the classic pasta style that is used for macaroni and cheese. Some other different pastas would work well with this too such as bowie, rotini, or mostacholi.
Fresh Parsley: For serving, sprinkle some on top the soup.
Extra Virgin Olive Oil: For cooking the onions in before adding in the liquids.
How to make Mac & Cheese Soup
Cook the macaroni according to the directions on the package. Drain and set aside.
Cook bacon the way you prefer. I like to use my microwave bacon cooker. It keeps the grease off the bacon and only takes a couple minutes in the microwave.
Chop up the cooked bacon in 1/2 inch pieces. Set aside.
Slice up the onion and set aside.
Prepare your chicken broth. I like the Knorr chicken bouillon. Super flavorful stuff!!
Drizzle some olive oil in the bottom of a dutch oven and then add the onion.
Cook over high/medium heat until the onion turns translucent, about 5 minutes or so. Add the garlic and cook for 30 seconds.
Add in the flour and mix together with the onions and oil. Cook for about 2 minutes.
Slowly add the chicken broth a little at a time, stirring.
Slowly add in the milk, chili powder, black pepper, and dry mustard. Bring to a simmer and cook for 3-5 minutes.
Add the cheese and bacon and stir until all the cheese is melted, 5 minutes.
Add in the cooked macaroni last and mix everything together. Return to a simmer and then remove from heat.
Mac & Cheese Soup
Description
Homemade creamy macaroni and cheese soup. Bacon, garlic, and onions are cooked in for a savory comfort food dish.
Ingredients
Instructions
- Cook the macaroni according to the directions on the package. Drain and set aside.
- Cook bacon the way you prefer.(Microwave, oven, or stovetop). Drain off grease, let cool and cut up into 1/2 inch size pieces, set aside.
- Slice up the onion and set aside.
- Drizzle some olive oil in the bottom of a dutch oven and then add the onion.
- Cook over high/medium heat until the onion turns translucent, about 5 minutes or so. Add the garlic and cook for 30 seconds.
- Add in the flour and mix together with the onions and oil. Cook for about 2 minutes.
- Slowly add the chicken broth a little at a time, stirring.
- Slowly add in the milk, chili powder, black pepper, and dry mustard. Bring to a simmer and cook for 3-5 minutes.
- Add the cheese and bacon and stir until all the cheese is melted, 5 minutes.
- Add in the cooked macaroni last and mix everything together. Return to a simmer and then remove from heat.
- Serve with fresh parsley on top.
Notes
- Would also taste good with some fresh parmesan cheese on top and warm garlic bread or a Caesar salad as a side.
- Make it kid friendly by getting rid of the bacon, onion, garlic, chili powder, and black pepper.
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