Description
This Creamy Cheesy Macaroni Soup combines tender elbow macaroni with a rich, cheesy broth made from chicken stock, heavy cream, and sharp cheddar cheese. Perfect as a comforting meal on chilly days, this easy-to-make soup offers a velvety texture and savory flavors with a hint of garlic.
Ingredients
Scale
Soup Ingredients
- 1 cup elbow macaroni
- 4 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups cheddar cheese, shredded
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil macaroni: In a large pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until tender, about 7-8 minutes.
- Add cream and butter: Reduce the heat to low and stir in the heavy cream and butter until combined.
- Melt cheese and season: Add the shredded cheddar cheese and garlic powder, stirring constantly until the cheese is fully melted and the soup becomes creamy.
- Final seasoning and serve: Season with salt and pepper to taste, then serve the soup warm for a comforting meal.
Notes
- Use sharp cheddar cheese for the best flavor and melt.
- You can substitute chicken broth with vegetable broth for a vegetarian variation, but this recipe is traditionally non-vegetarian.
- To make the soup thicker, reduce the broth slightly before adding cheese, or add a slurry of flour and water before cream.
- Adjust garlic powder and salt according to taste to avoid overpowering the delicate flavors.
