Description
A rich and comforting creamy cheesy macaroni soup that’s quick and easy to prepare, combining tender elbow macaroni with savory chicken broth, heavy cream, and melted cheddar cheese for a deliciously smooth texture.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 cup elbow macaroni
Dairy & Flavorings
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the macaroni: In a large pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until tender, about 7-8 minutes.
- Incorporate cream and butter: Reduce the heat to low and stir in the heavy cream and butter until well combined and heated through.
- Add cheese and seasonings: Stir in the shredded cheddar cheese and garlic powder, continuing to stir until the cheese is fully melted and the soup becomes creamy in texture.
- Season and serve: Taste and adjust with salt and pepper as desired. Serve the soup warm for best flavor.
Notes
- Use sharp cheddar cheese for a more intense flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To add texture, garnish with crispy bacon bits or chopped green onions.
- Cook macaroni just until tender to avoid overcooking and mushy soup.