Description
This mac and cheese soup is the perfect combination of mac and cheese and cheddar cheese soup. Enjoy with your favorite toppings!
Ingredients
Scale
- 3 tablespoons unsalted butter, divided
- ¼ small yellow onion, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon hot sauce
- 28 oz shredded sharp cheddar cheese, divided (~6.5 cups)
- 1 teaspoon kosher salt
- 1 teaspoon cracked pepper
- 1 lb elbow macaroni noodles
- ½ cup plant-based bacon crumbles
- 2 green onions, sliced thinly
Instructions
- Step: Heat a Dutch oven over low/medium heat. Add 1 tablespoon of butter and the minced yellow onion. Cook for 4 to 5 minutes, until the onions are soft and golden.
- Step: To make the roux, add the remaining 2 tablespoons of butter and flour to the cooked onions. Whisk often for 1 to 2 minutes until blond.
- Step: Slowly whisk in the chicken broth and heavy cream. Continue whisking until all of the lumps are gone. Cook for 5 minutes.
- Step: Stir in the hot sauce, kosher salt, and cracked pepper.
- Step: Fold in 6 cups of the shredded cheddar cheese. Continue to cook on low for 10 minutes.
- Step: While the soup is simmering, prepare the noodles according to the package instructions. Drain the noodles and add them to the soup.
- Step: Garnish with plant-based bacon crumbles, shredded cheddar cheese, and green onion.
Notes
Cheddar is traditional, but Gruyere, Monterey jack, or pepper jack can be substituted. To reheat, do so on the stovetop on low, adding a bit of broth if the soup has become too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 50 g
- Saturated Fat: 28 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 115 mg
Keywords: mac and cheese soup, cheesy soup, comfort food, cheddar soup