This Weeknight Cheesy Macaroni Soup delivers creamy, cheesy comfort with a gentle garlic note and a silky, slightly saucy texture that clings to each little elbow macaroni. It’s simple, satisfying, and just the kind of dish that makes your kitchen smell like heaven on a rainy day.
Top reasons to make this recipe: it’s fast, uses mostly pantry staples, and turns into great leftovers the next day. If you love cozy pasta dinners, you might also enjoy these cozy pasta recipes for more weeknight ideas.
Why You’ll Love This Recipe
- Ready in about 30 minutes for a fast weeknight meal
- Made with pantry and fridge staples you likely already have
- Comforting, creamy texture that kids and adults both enjoy
- Easy to scale for meal prep or family-sized portions
Ingredients for Weeknight Cheesy Macaroni Soup
- 4–5 cups chicken broth or stock
- 1¼ cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup milk
- 4 ounces spreadable cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese (or additional cheddar cheese)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions of Weeknight Cheesy Macaroni Soup
- Bring the chicken broth to a gentle boil in a medium pot.
- Add the elbow macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside, reserving ½ cup of the cooking broth.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Add the minced garlic and cook 30 seconds until fragrant.
- Slowly whisk in the milk until smooth and slightly thickened.
- Stir in the reserved pasta broth and the spreadable cream cheese until the mixture is smooth.
- Add the shredded cheddar and Swiss cheeses, stirring until completely melted and creamy.
- Season with onion powder, dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
- Fold the cooked macaroni back into the cheese sauce, adding a splash of broth if you prefer a looser soup consistency. Heat through and serve hot.
Tips for Success
- Use freshly shredded cheese (not pre-shredded) for the creamiest melt.
- Keep some reserved pasta water or broth to loosen the sauce it saves the dish from getting gluey.
- Warm the milk a bit before adding to the roux to avoid lumps.
Substitutions & Variations of Weeknight Cheesy Macaroni Soup
To Make It Vegan/Gluten-Free:
- Gluten-free: Use gluten-free elbow macaroni and a gluten-free flour or cornstarch slurry instead of all-purpose flour.
- Vegan: Use vegan butter, plant milk (unsweetened oat or soy), vegan cream cheese, and vegan cheddar-style shreds. For a richer base, blend in silken tofu.
Variations:
- Add cooked diced ham or shredded rotisserie chicken for extra protein.
- Stir in roasted broccoli or peas for a veggie boost.
- Spice it up with a pinch of cayenne or a swirl of sriracha for heat.
- Swap Swiss for Gruyère for a nuttier flavor.
Storage Instructions of Weeknight Cheesy Macaroni Soup
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or broth to revive the creamy texture.
Freezer: This soup is best frozen without the pasta. Freeze the cheese base in an airtight container for up to 3 months. Thaw overnight and stir in freshly cooked pasta when reheating.
Make-Ahead: Cook the cheese base ahead and cool. Reheat and add freshly cooked macaroni just before serving for best texture.
Frequently Asked Questions (FAQ) of Weeknight Cheesy Macaroni Soup
Can I make this gluten-free?
Yes use gluten-free elbow pasta and replace the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.
Why did my sauce get grainy?
Overheating or using cold cheese straight from the fridge can cause the sauce to separate. Grate cheese fresh and melt gently over low heat, stirring constantly.
Can I double this recipe for a crowd?
Absolutely. Double the ingredients and use a larger pot. Keep an eye on seasoning and texture—you may need a touch more liquid.
Final Thoughts
This Weeknight Cheesy Macaroni Soup is the kind of comfort food that feels homemade without a lot of fuss. It’s creamy, cheesy, and forgiving perfect for busy weeknights or anytime you need a simple, warming meal. Try it as written or use the swaps above to fit your family’s needs, then come back and leave a comment and a star rating to let others know how it turned out.
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Weeknight Cheesy Macaroni Soup
A creamy, comforting macaroni soup that’s quick and easy to prepare, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4–5 cups chicken broth or stock
- 1¼ cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup milk
- 4 ounces spreadable cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese (or additional cheddar cheese)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring the chicken broth to a gentle boil in a medium pot.
- Add the elbow macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside, reserving ½ cup of the cooking broth.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Add the minced garlic and cook 30 seconds until fragrant.
- Slowly whisk in the milk until smooth and slightly thickened.
- Stir in the reserved pasta broth and the spreadable cream cheese until the mixture is smooth.
- Add the shredded cheddar and Swiss cheeses, stirring until completely melted and creamy.
- Season with onion powder, dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
- Fold the cooked macaroni back into the cheese sauce, adding a splash of broth if you prefer a looser soup consistency. Heat through and serve hot.
Notes
Use freshly shredded cheese for the creamiest melt and keep some reserved pasta water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian