Creamy Cheesy Macaroni Soup – The Ultimate Comfort Food

There’s something about a warm, creamy bowl of macaroni soup that feels like home. It’s hearty, comforting, and packed with flavors that remind you of cozy family dinners. This Creamy Cheesy Macaroni Soup takes everything you love about mac and cheese and turns it into a rich, flavorful soup. With savory ground beef, tender pasta, and a velvety cheese sauce, every spoonful is pure comfort.

This is the kind of meal that comes together easily with simple ingredients, making it perfect for busy weeknights or a laid-back weekend dinner. Whether you’re looking for something filling to warm you up on a cold evening or just craving a bowl of cheesy goodness, this recipe is one you’ll want to make again and again.

Let’s get started!

INGREDIENTS YOU’LL NEED

Before we dive into cooking, let’s go over the ingredients. This soup comes together with pantry staples and a few fresh ingredients:

• 1 lb ground beef – Adds a hearty, rich flavor.
• 1 small onion, diced – Brings a subtle sweetness to the broth.
• 2 cloves garlic, minced – Enhances the overall depth of flavor.
• 4 cups beef broth – The base of the soup, giving it a rich and savory taste.
• 1 can (14.5 oz) diced tomatoes – Adds texture and a hint of acidity.
• 1 cup tomato sauce – Helps create a smooth, flavorful broth.
• 1 teaspoon Worcestershire sauce – Brings out a deep, umami richness.
• 1 teaspoon Italian seasoning – A blend of herbs that adds a well-rounded flavor.
• 1/2 teaspoon paprika – A subtle smoky warmth.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – A slight kick to balance the richness.
• 1 1/2 cups elbow macaroni – The star of the dish, absorbing all the delicious flavors.

STEP 1: BROWN THE BEEF

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s completely browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.

Once the beef is fully cooked, drain any excess grease to keep the soup from becoming too oily. This step is key to ensuring a well-balanced, flavorful broth.

STEP 2: ADD THE AROMATICS

Next, add the diced onion and minced garlic to the pot. Stir everything together and cook for about 2-3 minutes, until the onions soften and turn slightly translucent. The garlic will become fragrant, filling your kitchen with an amazing aroma.

STEP 3: BUILD THE BROTH

Now it’s time to bring in all those delicious, savory flavors. Pour in the beef broth, diced tomatoes, and tomato sauce, stirring well to combine. Then, add the Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Give everything a good stir and bring the mixture to a gentle simmer.

Let the soup simmer for 5 minutes, allowing the flavors to meld together. This is where all the magic happens, and the broth starts developing its deep, rich taste.

STEP 4: COOK THE MACARONI

Once the broth is simmering, stir in the elbow macaroni. Cook for 10-12 minutes, or until the pasta is tender but not mushy. Be sure to stir occasionally so the pasta doesn’t stick to the bottom of the pot.

At this point, the soup is already starting to look and smell incredible. The pasta absorbs all the delicious flavors from the broth, making every bite extra satisfying.

MAKING THE CREAMY CHEESE SAUCE

At this point, we’ve built a rich and hearty base for our Creamy Cheesy Macaroni Soup—the beef is flavorful, the broth is simmering with seasonings, and the macaroni is cooking to perfection. But now comes the best part: the cheese sauce.

This velvety, homemade cheese sauce is what sets this soup apart. Instead of just tossing in shredded cheese and hoping for the best, we’ll create a smooth and creamy sauce that blends seamlessly into the broth. The result? A thick, cheesy soup that tastes like a cross between a comforting bowl of mac and cheese and a rich, flavorful stew.

Let’s get started!

STEP 5: MAKE THE ROUX

In a separate saucepan, melt 1 tablespoon of butter over medium heat. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously for about 1 minute. This step creates a roux, which helps thicken the cheese sauce and gives it a silky-smooth texture.

Be careful not to let the roux brown too much—you want it to stay light in color to keep the cheese sauce creamy and mild.

STEP 6: ADD THE MILK

Slowly pour in 2 cups of milk, whisking constantly to prevent lumps from forming. Continue to cook for 3-4 minutes, stirring frequently, until the mixture thickens slightly.

You’ll know it’s ready when it coats the back of a spoon without running off too quickly. This is what gives the soup its luscious, creamy consistency.

STEP 7: MELT THE CHEESE

Now for the best part—cheese! Stir in 2 cups of shredded cheddar cheese, adding it a handful at a time while whisking continuously.

Keep stirring until the cheese is fully melted and the sauce is smooth. If the sauce seems too thick, you can add a splash more milk to thin it out.

At this stage, you’ll be tempted to grab a spoon and eat this cheese sauce straight from the pan—it’s that good. But trust the process, because once it’s added to the soup, it takes things to another level.

STEP 8: COMBINE THE CHEESE SAUCE WITH THE SOUP

Now, slowly pour the cheese sauce into the pot of simmering soup, stirring well to combine. Next, add 1/2 cup of heavy cream to make the soup even richer and creamier.

Let the soup simmer for 2-3 more minutes, stirring occasionally. This allows all the flavors to blend together perfectly.

At this point, the soup should be thick, creamy, and packed with cheesy goodness. The pasta will be perfectly tender, the beef will be flavorful, and the cheese sauce will coat every bite with a velvety texture.

STEP 9: LET IT REST AND SERVE

Once the soup is done simmering, remove it from the heat and let it sit for a few minutes before serving. This helps the flavors settle and allows the soup to thicken slightly.

Ladle the soup into bowls and garnish with fresh parsley if you’d like a pop of color. You can also sprinkle a little extra shredded cheese on top—because there’s no such thing as too much cheese!

TIPS FOR THE BEST MACARONI SOUP

• Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the creamiest texture, shred your own cheese from a block.
• Don’t overcook the pasta. The macaroni will continue to absorb liquid even after the soup is done, so cook it until just tender to avoid mushy noodles.
• Adjust the consistency as needed. If the soup becomes too thick, add a little more broth or milk to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
• Make it your own! Want to add more veggies? Throw in some diced bell peppers or carrots. Prefer a little spice? Add a pinch of red pepper flakes or a dash of hot sauce.

At this point, your Creamy Cheesy Macaroni Soup is ready to be enjoyed. But before we wrap things up, let’s go over some commonly asked questions to help you get the perfect bowl every time.

FAQ & FINAL THOUGHTS

By now, your Creamy Cheesy Macaroni Soup is ready to be enjoyed—thick, hearty, and packed with rich flavors. But before you dig in, let’s go over some frequently asked questions to help you get the perfect bowl every time.

1. CAN I MAKE THIS SOUP AHEAD OF TIME?

Yes! This soup stores well in the refrigerator for up to 3 days. However, because the pasta continues to absorb liquid, it may thicken over time. When reheating, add a splash of milk or broth to bring back the creamy consistency.

2. CAN I FREEZE THIS SOUP?

It’s best enjoyed fresh, but you can freeze it. Keep in mind that dairy-based soups can sometimes separate when frozen, and the pasta may become softer. If freezing, let the soup cool completely, store it in an airtight container, and freeze for up to 2 months. When reheating, stir well and add extra broth if needed.

3. WHAT CAN I USE INSTEAD OF GROUND BEEF?

If you want to switch things up, try using:

• Ground turkey or chicken for a lighter version.
• Italian sausage for extra spice and flavor.
• Plant-based ground meat for a vegetarian option.

4. HOW CAN I MAKE THIS SOUP SPICIER?

For a little heat, try adding:

• A pinch of red pepper flakes.
• A dash of hot sauce.
• Diced jalapeños or green chilies.

5. CAN I USE A DIFFERENT TYPE OF PASTA?

Absolutely! While elbow macaroni works best for soaking up all the flavors, you can substitute small shells, rotini, or ditalini if needed. Just be sure to adjust the cooking time accordingly.

6. WHAT OTHER CHEESES WORK WELL IN THIS SOUP?

Cheddar is the classic choice, but you can experiment with:

• Colby Jack for a mild, creamy taste.
• Gouda for a slightly smoky flavor.
• Pepper Jack if you like a little spice.
• Parmesan for an extra sharp, salty kick.

7. HOW CAN I MAKE THIS SOUP THICKER OR THINNER?

• If you want it thicker, let it simmer a bit longer, or add a little more cheese.
• If it’s too thick, simply stir in some extra broth or milk to loosen it up.

FINAL THOUGHTS

There you have it—Creamy Cheesy Macaroni Soup that’s as comforting as it is delicious. Whether you’re making this for a cozy family dinner, meal prepping for the week, or just indulging in a warm, cheesy bowl of goodness, this recipe is sure to be a hit.

It’s easy to customize, simple to make, and packed with flavors that will keep you coming back for more. If you give this recipe a try, let me know how it turns out! Did you add any fun twists? Share your thoughts in the comments—I’d love to hear how you made it your own.

Now, grab a spoon and enjoy!

Print