What cheese melts well in soup?

The best cheese for soups are high in moisture with a lower melting point, such as cheddar cheese, which we’re using in this mac and cheese soup.

Can you melt cheese into soup?

Yes! It’s best to melt cheese into soup over low heat and in a form that melts easily like shredded or cubed cheese.

Creamy Mac And Cheese Soup - Easy Dash Recipes

This rich and comforting dish blends the heartiness of traditional macaroni and cheese with the silky consistency of a cheddar cheese soup. It serves as a filling main course or a decadent side dish for family gatherings.

List of ingredients

3 tablespoons unsalted butter, divided – used for sautéing and the roux.
1/4 small yellow onion, minced – adds a subtle aromatic base.
2 tablespoons all-purpose flour – thickens the soup base.
2 cups chicken broth – provides the savory liquid foundation.
2 cups heavy cream – creates a velvety, rich texture.
1 teaspoon hot sauce – adds a hint of acidity and tang.
28 oz. shredded sharp cheddar cheese, divided (~6.5 cups) – the primary flavor and thickening agent.
1 teaspoon kosher salt – enhances all savory notes.
1 teaspoon cracked pepper – provides a mild spicy warmth.
1 lb. elbow macaroni noodles – the classic pasta choice for this dish.
1/2 cup smoked plant-based bacon crumbles – adds a salty, smoky contrast.
2 green onions, sliced thinly – used for a fresh, crisp garnish.

step-by-step instructions

Sauté Aromatics: Heat a Dutch oven over low to medium heat. Melt 1 tablespoon of butter and add the minced yellow onion, cooking for 4 to 5 minutes until the onions become soft and translucent.
Prepare the Roux: Stir in the remaining 2 tablespoons of butter and the all-purpose flour. Whisk frequently for 1 to 2 minutes until the mixture reaches a light blond color and the raw flour taste is gone.
Build the Liquid Base: Slowly pour in the chicken broth and heavy cream while whisking constantly. Continue to whisk until all lumps have disappeared and cook for 5 minutes to allow the sauce to thicken.
Season the Sauce: Stir in the hot sauce, kosher salt, and cracked pepper to build the flavor profile.
Melt the Cheese: Fold in 6 cups of the shredded sharp cheddar cheese. Maintain low heat and cook for 10 minutes, stirring occasionally until the cheese is completely melted and smooth.
Cook the Pasta: While the cheese base is simmering, boil the elbow macaroni in a separate pot according to the package instructions. Drain the noodles thoroughly and fold them into the cheese soup.
Garnish and Serve: Divide the soup into bowls. Top each serving with smoked plant-based bacon crumbles, the remaining shredded cheddar, and sliced green onions.

Optimal Cheese Selection

Using Sharp Cheddar for Bold Flavor

Sharp cheddar is the ideal choice for this soup because its strong flavor profile prevents the dish from tasting bland. For a more intense taste, select extra-sharp cheddar aged for 12 months or more. Ensure the cheese is shredded finely to promote a smooth melt without clumping.

Adding Gruyere for Nutty Notes

Substituting a portion of the cheddar with Gruyere adds a sophisticated, nutty dimension to the soup. Gruyere is known for its exceptional melting properties, which helps create a more cohesive texture. A 50/50 blend of sharp cheddar and Gruyere is highly recommended.

Substituting with Pepper Jack for Heat

If you prefer a spicy kick, replace one or two cups of the cheddar with shredded Pepper Jack cheese. This introduces melted jalapeños into the base, providing a consistent heat throughout the soup. This variation pairs exceptionally well with the smoked plant-based bacon garnishes.

Using Monterey Jack for Smoothness

Monterey Jack is a mild cheese with a very low melting point, making it perfect for achieving a silky consistency. Use it if you find sharp cheddar too overpowering or if you want a more neutral base. It blends seamlessly with the heavy cream and broth.

Alternative Pasta Choices

Switching to Shell Pasta

Medium shells are an excellent alternative to elbow macaroni because their concave shape scoops up more of the cheese sauce. This increases the amount of flavor delivered in every bite. Cook them slightly under al dente to prevent them from becoming too soft in the soup.

Using Rotini for Better Sauce Grip

Rotini or fusilli noodles feature spirals that trap the thick cheese sauce within their grooves. This prevents the pasta from sliding around in the bowl and ensures the sauce clings to the noodle. These shapes hold their structure well during reheating.

Implementing Gluten-Free Noodles

For a gluten-free version, use brown rice or chickpea-based macaroni. Be mindful that gluten-free pastas often release more starch or can become mushy more quickly than wheat pasta. Drain them immediately and add them to the soup just before serving.

Selecting Whole Wheat Macaroni

Whole wheat noodles add a nuttier flavor and more fiber to the dish. Because they have a denser texture, they may require an extra minute of boiling time. They provide a heartier mouthfeel that balances the richness of the heavy cream.

Flavor Enhancement Tips

Adding Garlic Powder for Depth

While the onion provides a base, adding half a teaspoon of garlic powder during the roux stage increases the savory depth. It complements the sharp cheddar and adds a professional layer of seasoning. Ensure it is whisked in well to avoid concentrated pockets of flavor.

Using Smoked Paprika for Color

A pinch of smoked paprika stirred into the broth base gives the soup a deeper golden hue. It also reinforces the smokiness of the plant-based bacon crumbles. This is a purely aesthetic and flavor-enhancing addition that does not alter the texture.

Incorporating Dry Mustard Powder

Dry mustard powder is a classic addition to cheese sauces as it enhances the perceived sharpness of the cheddar. Start with a quarter teaspoon to add a subtle tang that cuts through the fat of the cream. It helps balance the overall richness of the dish.

Adding a Pinch of Nutmeg

A very small amount of ground nutmeg is often used in professional bechamel sauces to add a mysterious warmth. It does not make the soup taste like dessert but instead rounds out the dairy flavors. Use a tiny pinch to achieve a more complex taste.

Storage and Preservation

Refrigeration Guidelines

Store any leftover soup in an airtight container and place it in the refrigerator immediately after it has cooled slightly. The soup will remain fresh and safe to eat for up to three days. Keep the container sealed tightly to prevent the soup from absorbing other odors in the fridge.

Preventing Pasta Overcooking in Storage

Pasta continues to absorb liquid even after the heat is turned off. If you plan to store the soup, consider undercooking the noodles by two minutes. This ensures that the pasta retains some bite after sitting in the sauce overnight.

Handling Freezer Storage

It is not recommended to freeze this soup because the high cheese and cream content can cause the sauce to break. Upon thawing, the fats may separate, resulting in a grainy or oily texture. For the best quality, enjoy the soup fresh or refrigerated.

Effective Reheating Techniques

Stovetop Low-Heat Method

The best way to reheat this soup is on the stovetop over low heat. Stir the soup frequently to distribute the heat evenly and prevent the bottom from scorching. Low heat preserves the emulsion of the cheese and cream, keeping the texture smooth.

Adjusting Thickness with Broth

Due to the absorption of liquid by the macaroni, the soup will likely resemble a thick mac and cheese when reheated. Add chicken broth one tablespoon at a time while stirring. Continue adding liquid until the desired soup consistency is restored.

Microwave Reheating Tips

If using a microwave, heat the soup in short 30-second intervals. Stir vigorously between each interval to avoid hot spots and to help the cheese re-melt. Adding a splash of milk or broth before microwaving helps maintain the moisture level.

Serving and Pairing Ideas

Pairing with Fresh Arugula Salad

The richness of the cheese soup is best balanced by a crisp, acidic side dish. A simple arugula salad with lemon vinaigrette and shaved parmesan provides a refreshing contrast. The bitterness of the greens cuts through the heavy dairy components.

Serving with Garlic Toast

Toasted baguette slices rubbed with fresh garlic and butter are the perfect accompaniment. These provide a crunchy texture that complements the softness of the macaroni. Use the toast to scoop up the remaining cheese sauce from the bowl.

Integrating Roasted Broccoli

For added nutrition and texture, stir in roasted broccoli florets just before serving. The charred edges of the broccoli add a smoky flavor that pairs well with the cheddar. This transforms the dish into a more complete, one-bowl meal.

Adding Toasted Breadcrumbs

For an extra layer of texture, top the soup with panko breadcrumbs toasted in a pan with a bit of butter. This adds a professional finish and a satisfying crunch. The toasted crumbs contrast the creamy soup base and soft noodles.

Troubleshooting Common Issues

Fixing a Grainy Cheese Sauce

Graininess usually occurs if the cheese is added to a sauce that is boiling too vigorously. To fix this, remove the pot from the heat and whisk in a small amount of warm broth or cream. Constant stirring over very low heat can often smooth out the texture.

Thinning Out an Overly Thick Soup

If the roux was too thick or the noodles absorbed too much liquid, the soup may become a paste. Slowly whisk in warm chicken broth or whole milk until the consistency is pourable. Avoid adding cold liquids, as they can cause the cheese to clump.

Correcting Over-Salted Bases

If the soup tastes too salty, avoid adding more salt to the noodles during their separate boiling process. You can also stir in a small amount of unsalted heavy cream or a squeeze of lemon juice. The acidity of the lemon helps neutralize the perception of excess salt.

Frequently Asked Questions

What cheese melts best in soup?

Cheeses with high moisture content and lower melting points, such as cheddar, Monterey Jack, and Gruyere, are best. These varieties melt smoothly into liquids without separating into oil. Avoid using pre-shredded cheeses with cellulose coatings if you want the smoothest possible texture.

Can I use milk instead of heavy cream?

You can substitute heavy cream with whole milk, but the soup will be less thick and creamy. If using milk, you may need to increase the amount of flour in the roux slightly to maintain the body. For a middle-ground option, use half-and-half.

Why do the noodles soak up all the liquid?

Pasta is porous and continues to absorb moisture over time, especially in a starch-based sauce. This is a natural process called starch gelatinization. To mitigate this, cook the pasta separately and add it only when ready to serve.

Can I make this in a slow cooker?

This recipe is designed for the stovetop to ensure the roux is cooked correctly. However, you can simmer the broth, cream, and cheese in a slow cooker on low for 4 hours. Add the pre-cooked macaroni and garnishes at the very end to prevent the noodles from disintegrating.