Perfect 3-Cheese Mac and Cheese Recipe (Creamy & Fast)

Mac and Cheese — The Ultimate Comfort Soup for Cozy Evenings: A Deep Dive into Wholesome Warmth

Mac and Cheese, far from being just a side dish or a quick meal, can be transformed into a sophisticated, hearty, and deeply nourishing soup. This comprehensive guide reveals how to craft the perfect winter soup – a dish that combines the best of comfort food with wholesome ingredients and chef-level techniques, all while remaining family-friendly and accessible. We’ll explore the science behind its comforting properties, delve into ingredient selection, provide meticulous step-by-step instructions, and offer numerous variations to ensure your Mac and Cheese soup is not only delicious but also perfectly tailored to your dietary needs and preferences. Prepare to elevate your culinary game and discover why Mac and Cheese, in this soup form, deserves a prime spot in your winter recipe rotation.

Why Mac and Cheese Matters in Winter: More Than Just Comfort

During the colder months, our bodies instinctively gravitate towards foods that provide warmth, sustenance, and a sense of coziness. This isn’t just a psychological phenomenon; there’s a biological basis for it. Colder temperatures mean our bodies expend more energy to maintain core temperature, and nutrient-dense, warm foods help with this thermoregulation. Mac and Cheese soup checks all these boxes and more. It offers a unique blend of benefits:

• Hydration: Soups are inherently hydrating, which is crucial during winter when lower humidity and indoor heating can lead to dehydration. The broth base of Mac and Cheese soup contributes significantly to your daily fluid intake.
• Nutrient Density: When prepared with fresh vegetables, quality broth, and judiciously chosen dairy or dairy-free alternatives, Mac and Cheese soup becomes a powerhouse of vitamins, minerals, and macronutrients. It can deliver protein, healthy fats, and complex carbohydrates in one satisfying bowl.
• Digestive Ease: Slow-cooked and often pureed or finely chopped, the ingredients in Mac and Cheese soup are generally easier to digest than raw or heavily processed foods, making it gentle on the stomach, especially during periods of illness or fatigue.
• Emotional Comfort: There’s an undeniable psychological benefit to a warm bowl of soup. It conjures feelings of home, care, and security, acting as a balm for the soul on a dreary winter day. This emotional aspect can be just as important as the nutritional one for overall well-being.
• Versatility: Mac and Cheese soup is incredibly adaptable. It can be made light and lean or rich and decadent, vegetarian or meat-inclusive, dairy-free or extra cheesy. This adaptability ensures it can cater to almost any taste or dietary requirement.

The combination of these factors makes Mac and Cheese soup not just a meal, but a holistic experience that nourishes both body and mind. It’s a dish that soothes and strengthens, transforming simple ingredients into a comforting masterpiece.

Core Ingredients: Building Blocks for the Perfect Mac and Cheese Soup

The foundation of any great soup lies in its ingredients. For a truly exceptional Mac and Cheese soup, quality matters. Here’s a breakdown of the essential components and why they are chosen:

• 1 tbsp olive oil: The starting point for sautéing, olive oil imparts a subtle fruity note and helps extract fat-soluble flavors from the aromatics. Extra virgin olive oil is preferred for its superior flavor and health benefits.
• 1 onion, finely chopped: Onions are foundational aromatics, providing a sweet, pungent base of flavor. Finely chopping ensures they meld seamlessly into the soup without large, distracting pieces.
• 2 garlic cloves, minced: Garlic adds a crucial pungent, savory depth. Minced garlic releases its flavor efficiently, becoming an integral part of the aromatic sofrito.
• 2 carrots, diced: Carrots contribute natural sweetness and a vibrant color, alongside beta-carotene. Dicing them allows them to soften and sweeten during simmering.
• 2 celery stalks, sliced: Another key aromatic, celery adds a slightly bitter, earthy note that balances the sweetness of the carrots and onions. Slicing ensures even cooking.
• 4 cups vegetable or chicken broth: The liquid base for the soup. A good quality broth is paramount for flavor. Vegetable broth keeps it vegetarian, while chicken broth adds richer umami. Low-sodium varieties are recommended to allow for better control over seasoning.
• 1 cup cooked barley or rice: These grains add body, texture, and complex carbohydrates, making the soup more filling and satisfying. Cooked separately and added later prevents them from becoming mushy.
• Salt, pepper, thyme, and bay leaf to taste: These seasonings are the soul of the soup. Salt enhances all other flavors, pepper adds a subtle heat, thyme provides an earthy, herbaceous aroma, and a bay leaf contributes a complex, almost medicinal depth that is removed before serving.
• For the “Mac” (Pasta): We will be using small pasta shapes, like elbow macaroni, ditalini, or small shells, cooked al dente then added to the soup at the very end to prevent overcooking and maintain texture.
• For the “Cheese” (Cheese Sauce Base):
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (for a roux)
  • 2 cups whole milk (or a dairy-free alternative like unsweetened oat milk)
  • 1.5 cups shredded sharp cheddar cheese (or a blend of cheddar, Gruyère, and Monterey Jack for complexity)
  • 1/4 tsp mustard powder (enhances cheese flavor)
  • Pinch of cayenne pepper (optional, for a subtle kick)
  • Nutmeg (a tiny pinch enhances cheese sauces beautifully)

Understanding the role of each ingredient allows for thoughtful substitutions and adjustments, ensuring that your Mac and Cheese soup is always a culinary success.

Step-by-Step Method: Crafting Your Mac and Cheese Soup

Achieving the perfect Mac and Cheese soup involves a methodical approach, building layers of flavor and texture. This detailed guide ensures you master each stage.

Step 1 — Build your flavor base: The Sofrito

The secret to a deeply flavorful soup often begins with a well-executed sofrito. This aromatic mixture is crucial for developing richness.

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the finely chopped onion, diced carrots, and sliced celery to the pot. Sauté gently, stirring occasionally, until the vegetables begin to soften and become translucent. This typically takes about 8-10 minutes. Avoid browning them too quickly; a slow sauté allows their natural sugars to caramelize and deepen in flavor.
3. Add the minced garlic to the pot. Continue to sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as this can make it bitter.
4. 
5. This step develops a deep, aromatic foundation that defines the soup’s richness and is a cornerstone of many classic soup recipes.

Step 2 — Introduce Liquids and Simmer for Depth

Once your flavor base is established, it’s time to add the liquids and allow the soup to slow-simmer, marrying all the flavors.

1. Pour in the 4 cups of vegetable or chicken broth. Add the bay leaf, dried thyme (if using, otherwise add fresh thyme with the pasta), a pinch of salt, and a few grinds of fresh black pepper.
2. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 25–30 minutes, or until the carrots and celery are tender. This slow simmer allows the flavors to meld and deepen without overcooking the vegetables.
3. Periodically check the soup. If any foam appears on the surface, gently skim it off with a spoon. This helps keep the broth clear and clean-tasting.
4. Taste as you go and adjust seasonings. Remember, you’ll be adding more components later, so don’t over-salt at this stage.

Step 3 — Prepare the Cheese Sauce and Combine

Now, let’s bring in the “Mac and Cheese” part of our soup! This involves making a classic béchamel-based cheese sauce and integrating it into our flavorful broth.

1. While the soup is simmering, in a separate medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
2. Once the butter is melted and bubbly, whisk in 2 tablespoons of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty. Do not let it brown too much.
3. Gradually whisk in 2 cups of cold whole milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes.
4. Reduce the heat to low. Add the shredded sharp cheddar cheese (or cheese blend), mustard powder, a tiny pinch of nutmeg, and cayenne pepper (if using). Stir constantly until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed. Keep warm over very low heat.
5. Once the main soup broth has simmered and the vegetables are tender, remove the bay leaf.
6. Slowly whisk the prepared cheese sauce into the simmering vegetable broth. Stir constantly until fully incorporated and the soup is uniformly creamy. Make sure the soup does not boil vigorously after adding the cheese, as this can cause the cheese to separate. Maintain a gentle simmer.

Step 4 — Add Pasta, Grains, and Finish

The final touches bring all the elements together, ensuring perfect texture and flavor.

1. In a separate pot, cook the macaroni or chosen pasta according to package directions until al dente. Drain well.
2. Stir the cooked pasta and the cooked barley or rice into the Mac and Cheese soup.
3. Cook for another 2-3 minutes, just enough to heat through the pasta and grains and allow them to absorb some of the soup’s flavor.
4. Taste the soup one final time and adjust salt, pepper, or any other seasonings. You may find it needs a little more salt with the addition of the pasta and grains.
5. If desired, stir in fresh thyme leaves at this point for a brighter, herbaceous finish.

Your Mac and Cheese soup is now ready to be enjoyed – a truly comforting and wholesome meal!

Nutrition Facts (per serving)

Please note that these nutrition facts are estimates and can vary significantly based on the exact ingredients used, portion size, and specific brands. The following values are based on a hearty, approximately 1.5-cup serving of the core Mac and Cheese soup with barley (excluding heavy cream or extra decadent cheese additions that may be in variations).

• Calories: 380-450 kcal (depending on cheese type and amount)
• Protein: 15-20g (from cheese, barley/rice, and broth)
• Carbohydrates: 40-50g (primarily from pasta and grains)
• Fiber: 6-8g (from vegetables and barley/rice, especially if whole-grain)
• Total Fat: 18-25g (from olive oil, butter, and cheese)
• Saturated Fat: 10-14g (predominantly from dairy cheese)
• Sodium: 500-700mg (can be controlled by using low-sodium broth and seasoning to taste, as cheese contributes significant sodium)
• Vitamins and Minerals: Rich in Vitamin A (from carrots), Vitamin K, Calcium, Phosphorus, and B Vitamins.

This nutritional profile highlights that Mac and Cheese soup, when made with wholesome ingredients, is a balanced meal, providing essential macronutrients and micronutrients that contribute to satiety and overall health, especially during the demanding winter months. Always consult a certified nutritionist for personalized dietary advice. For more detailed information on healthy cooking, Harvard’s T.H. Chan School of Public Health offers excellent resources on healthy eating and nutrition.

Healthy Variations: Customizing Your Mac and Cheese Soup

The beauty of Mac and Cheese soup lies in its adaptability. It’s a fantastic base for incorporating additional nutrients and catering to various dietary needs. Here are several healthy variations:

1. Protein Boost: For increased satiety and muscle support, consider adding:
   • Lentils: Cooked green or brown lentils can be stirred in during the last 10 minutes of simmering. They add fiber and plant-based protein without altering the flavor profile significantly.
   • Chickpeas: Canned chickpeas (rinsed and drained) provide a soft texture and a good dose of protein and fiber. Add them with the pasta.
   • Shredded Chicken or Turkey: Leftover cooked chicken or turkey can be shredded and added to the soup during the final heating stage, making it a more substantial meal. This is an excellent way to use up leftovers.
   • Tofu: Firm or extra-firm tofu, pressed, diced, and lightly pan-fried or baked before adding, can provide a good protein source and a slightly different texture.
2. Vegetable Power-Up: Enhance your Mac and Cheese soup with extra plant-based nutrition:
   • Leafy Greens: Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. The residual heat will wilt them beautifully, adding vitamins A, C, and K, and a subtle earthy flavor.
   • Roasted Butternut Squash or Sweet Potato: Roasting these vegetables before adding them to the base soup (either diced or pureed into the broth) adds natural sweetness, creaminess, and a boost of beta-carotene and fiber.
   • Mushrooms: Sautéed mushrooms (cremini, shiitake, or even wild mushrooms) can add an extra layer of umami and earthiness. Add them to the initial sofrito.
   • Bell Peppers: Diced red or yellow bell peppers added with the carrots provide vitamin C and a touch of sweetness.
3. Creaminess and Texture Modifications:
   • Blended Creaminess: For a silkier texture without adding extra dairy, remove about half of the cooked soup (before adding pasta and cheese sauce), blend it until smooth using an immersion blender or standard blender (be careful with hot liquids!), and then return it to the pot. This creates a thicker, more velvety consistency while retaining the chunks of vegetables.
   • Greek Yogurt Swirl: Stir in a dollop of plain Greek yogurt (full-fat for richness) just before serving. This adds a tangy creaminess and a protein boost. Ensure the soup isn’t boiling, as yogurt can curdle at high heat.
   • Cashew Cream (Dairy-Free): For a decadent dairy-free creaminess, soak 1 cup of raw cashews in hot water for 30 minutes, then drain and blend with 1 cup of fresh water until completely smooth. Stir this into the soup as a dairy-free alternative to milk or cream.
4. Gluten-Free Option: Easily convert this recipe to gluten-free by using gluten-free pasta (many excellent brands are available) and a gluten-free all-purpose flour blend for the roux. Ensure your broth is also certified gluten-free.
5. Spice It Up: Add a pinch of smoked paprika for a smoky flavor, a dash of hot sauce for heat, or a sprinkle of red pepper flakes for a subtle kick.

By experimenting with these variations, you can make Mac and Cheese soup a regular and exciting part of your healthy eating plan, ensuring it never gets boring while consistently delivering comfort and nutrition. For more insights on the benefits of soup, Healthline provides an informative article on healthy soup benefits.

Serving Suggestions: Elevate Your Mac and Cheese Soup Experience

A well-prepared bowl of Mac and Cheese soup is a meal in itself, but a thoughtfully chosen accompaniment can elevate the dining experience, adding contrasting textures, flavors, and further nutritional balance.

• Crusty Whole-Grain Bread: A thick slice of artisan whole-grain bread, perhaps toasted or lightly grilled, is perfect for soaking up every last drop of the rich soup. The chewy crust and soft interior provide a satisfying textural contrast. You can even try our recipe for a homemade Garlic Herb Flatbread to complement the soup beautifully.
• Simple Green Salad: A light, fresh green salad with a vinaigrette dressing offers a refreshing counterpoint to the warm, rich soup. The crispness of the lettuce and the tang of the dressing provide a palate cleanse, complementing the warmth of the Mac and Cheese soup.
• Roasted Vegetables: A side of simply roasted seasonal vegetables like broccoli florets, asparagus spears, or Brussels sprouts, seasoned with olive oil, salt, and pepper, adds a healthy dose of fiber and vitamins. Their slight char and tender-crisp texture provide a pleasant contrast.
• Sandwich Halves: For a classic comfort food pairing, serve the soup with half of a grilled cheese sandwich or a simple turkey sandwich. This hearty combination is especially satisfying on a cold day.
• Garnishes for Flavor and Presentation:
  • Fresh Herbs: A sprinkle of fresh parsley, chives, or additional thyme adds vibrant color and a fresh aroma.
  • Croutons: Homemade or store-bought croutons add a delightful crunch.
  • Extra Cheese: A light grating of sharp cheddar or Parmesan cheese just before serving enhances the cheesy goodness.
  • A Swirl of Cream: A drizzle of heavy cream, crème fraîche, or even a dairy-free cream alternative can add an extra layer of luxury and visual appeal.
  • Pinch of Paprika or Chilli Flakes: For a slight kick or a smoky note.
• Dessert Pairing: After a comforting bowl of Mac and Cheese soup, a light yet satisfying dessert is often appreciated. Consider something refreshing or nutritious like a fruit salad, or for a touch of sweetness and energy, pair it with our Honey Oat Energy Bites.

By considering both flavor and nutritional balance in your serving suggestions, you can turn a simple bowl of Mac and Cheese soup into a memorable and fulfilling meal for any cozy evening.

Common Mistakes to Avoid for Perfect Mac and Cheese Soup

Even seasoned home cooks can fall prey to common pitfalls when making soup. Avoiding these mistakes will ensure your Mac and Cheese soup is consistently delicious and perfectly textured:

• Boiling Instead of Simmering: One of the most critical errors. Vigorous boiling can break down delicate vegetables, making them mushy, and can cause dairy (if added directly to the heat without a roux) to curdle or separate. It also evaporates liquids too quickly, concentrating flavors unevenly. Always reduce to a gentle simmer after bringing to a boil.
• Overcrowding the Pot: If your pot is too small and you cram too many ingredients, especially during the initial sautéing phase, the ingredients will steam rather than sauté. This prevents proper caramelization and flavor development. Ensure enough space for the vegetables to make contact with the bottom of the hot pan, cooking in a single layer if possible, or sauté in batches.
• Skipping Salt Layering: Flavor building is key. Instead of adding all the salt at the end, season lightly at several stages: a pinch with the aromatics, a dash with the broth, and a final adjustment after everything is combined. This layering allows flavors to deepen and ensures the soup isn’t bland. Remember, you can always add more salt, but you can’t easily take it away.
• Using Low-Quality Broth: The broth is truly the backbone of your soup’s flavor. A watery or bland broth will result in a watery and bland soup. Invest in a good quality, low-sodium store-bought broth, or even better, make your own from scratch. Homemade broth offers unparalleled depth and nutritional value. Medical News Today provides further information on the nutritional benefits of various soups, often highlighting the importance of a quality base.
• Overcooking the Pasta: Adding the pasta too early or cooking it too long in the soup will lead to mushy, disintegrated macaroni. Pasta continues to absorb liquid even after the heat is off. Cook it al dente separately, then add it to the soup just before serving, allowing it only a few minutes to heat through and absorb some broth.
• Adding Cold Dairy Directly to Hot Soup: If you’re incorporating milk or cream directly (without first making a roux-based cheese sauce as suggested here), ensure it’s at room temperature or slightly warmed. Adding cold dairy to hot liquid can cause it to curdle, especially if the soup is boiling. The roux method used in this recipe mitigates this risk for the cheese sauce.
• Not Tasting and Adjusting: Never assume the soup is perfectly seasoned without tasting it throughout the cooking process. Palates differ, and ingredients vary. Taste, assess, and adjust salt, pepper, herbs, or even acidity (a squeeze of lemon juice can brighten flavors) before concluding.

By being mindful of these common errors, you’ll be well on your way to crafting a consistently excellent Mac and Cheese soup that’s both comforting and perfectly executed.

Storage Tips: Preserving the Freshness and Flavor

Proper storage is essential to maintain the quality, flavor, and safety of your Mac and Cheese soup, allowing you to enjoy its warmth for days to come or save it for future cozy evenings.

1. Cooling Quickly:
   • After cooking, allow the soup to cool down to room temperature for no more than 30-60 minutes before transferring it to storage containers. Leaving it out for too long in the “danger zone” (40°F-140°F / 4°C-60°C) can promote bacterial growth.
   • To speed up cooling, you can divide the soup into smaller containers, or place the pot in an ice bath in your sink, stirring occasionally.
2. Refrigeration:
   • Transfer the cooled soup into airtight containers or jars. Ensure the containers are completely sealed to prevent absorption of other food odors and to limit air exposure, which can lead to spoilage.
   • Refrigerate immediately. Mac and Cheese soup will last safely in the refrigerator for up to 4 days.
3. Freezing for Longer Storage:
   • Mac and Cheese soup freezes surprisingly well, though dairy-rich soups can sometimes separate slightly upon thawing. The roux in our cheese sauce helps stabilize it.
   • For freezing, once completely cooled, portion the soup into freezer-safe airtight containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers to allow for expansion.
   • It can be stored in the freezer for up to 3 months.
   • When freezing, note that the pasta might become a little softer upon thawing and reheating. If you know you’ll be freezing a batch, you might undercook the pasta slightly initially, or even better, cook and store the pasta separately, adding it fresh upon reheating.
4. Reheating:
   • From Refrigerator: Reheat gently over medium heat on the stovetop, stirring frequently, until heated through. Avoid aggressive boiling, which can compromise the texture and potentially curdle the cheese sauce. You may need to add a splash of milk, broth, or water to achieve the desired consistency, as the soup tends to thicken in the fridge.
   • From Freezer: Thaw the soup overnight in the refrigerator, then reheat as described above. Alternatively, you can reheat directly from frozen on the stovetop over very low heat, stirring often, or in the microwave at reduced power, stirring at intervals. Again, add liquid as needed to achieve the right consistency.

With these storage tips, you can enjoy the delicious comfort of your Mac and Cheese soup effortlessly, making it a perfect option for meal prep or impromptu cozy dinners, ensuring that warmth is always just a reheat away.

Conclusion

Mac and Cheese, when reimagined as a wholesome and hearty soup, truly embodies the essence of winter comfort food. This extensive guide has taken you through every facet of creating this elevated dish, from understanding the nutritional benefits and selecting core ingredients to mastering chef-level techniques for flavor development and texture perfection. We’ve explored diverse healthy variations, ideal serving suggestions, and critical common mistakes to avoid, ensuring that your culinary journey is both successful and deeply satisfying. This isn’t just about a recipe; it’s about crafting an experience – a bowl brimming with warmth, rich flavors, and nourishing ingredients designed to soothe both body and soul during the colder months.

Whether you’re looking for an innovative meal prep solution or a deeply comforting dinner for the entire family, this Mac and Cheese soup proves that healthy eating can be synonymous with indulgence and profound satisfaction. Every spoonful is a testament to the power of simple, quality ingredients transformed into something truly extraordinary. Embrace the season with this robust and creamy soup, and discover the ultimate warmth in every single bite. This 2000+ word guide ensures perfect results every time, establishing Mac and Cheese soup as a staple for cozy evenings and a testament to the fact that nourishing food can indeed be the most comforting of all.

FAQ

• Can I use frozen vegetables? Yes, you absolutely can! Frozen mixed vegetables like peas, corn, or green beans work wonderfully. Just add them during the last 5-10 minutes of simmering after the cheese sauce is incorporated, or follow package directions. If using frozen carrots and celery, you can add them to the initial sauté, though they might take slightly less time to soften than fresh. One potential adjustment: frozen vegetables release more water as they thaw and cook, so you might need to reduce the initial broth by about a quarter cup to prevent the soup from becoming too thin.
• How can I make it creamier? There are several ways to achieve a silkier, richer texture.
  1. Blend a Portion: As mentioned in healthy variations, remove about one-third to half of the soup (especially the vegetable and broth base, before adding pasta or cheese) and blend it until perfectly smooth using an immersion blender or a regular blender (carefully, for hot liquids). Stir this back into the pot. This thickens the soup naturally without added fats.
  2. Add Light Cream or Half-and-Half: Stir in 1/2 to 1 cup of light cream or half-and-half at the very end of cooking, just before serving. Heat through gently, but do not boil after adding the cream, as it can curdle.
  3. Increase Cheese: A bit more shredded cheese can also contribute to creaminess, especially if it’s a good melting cheese like Fontina or Gruyère.
  4. Cashew Cream: For a dairy-free option, blend soaked cashews with water to create a rich cashew cream, then stir it into the soup.
• What’s the best broth to use for Mac and Cheese soup? The best broth is undoubtedly homemade, whether it’s chicken or vegetable. It offers the freshest, most robust flavor and allows you to control the sodium content. If homemade isn’t an option, opt for a high-quality, low-sodium store-bought broth. Look for brands that list real vegetables and herbs as ingredients, not just flavorings. Organic options often provide a cleaner taste. Always taste your broth before adding it to the soup to ensure it has a good flavor profile; if it’s bland, consider simmering it down slightly to concentrate the flavor before adding other ingredients.
• How long does Mac and Cheese soup last? When properly stored in an airtight container in the refrigerator, Mac and Cheese soup will last for up to 4 days. For longer storage, it can be frozen in freezer-safe containers or bags for up to 3 months. Be aware that the pasta might soften slightly after freezing and reheating. For optimal texture if you plan to freeze, you might consider cooking the pasta only to an al dente stage or even cooking and storing it separately, adding it freshly cooked when you reheat the soup.
• Can I make this soup vegetarian/vegan? Yes, easily!
  • Vegetarian: Simply use vegetable broth. All other ingredients are vegetarian.
  • Vegan:
    • Use vegetable broth.
    • Replace dairy milk with an unsweetened, full-fat plant-based milk (oat milk or cashew milk work best for creaminess).
    • Replace butter with a good quality vegan butter.
    • For the cheese, use your favorite brand of vegan shredded cheese that melts well, or create a cheesy flavor with nutritional yeast, a hint of white miso paste, and a squeeze of lemon juice. A cashew cream (soaked and blended cashews) can also add incredible richness and a “cheesy” mouthfeel. Ensure your pasta is egg-free.
• What small pasta shapes are best for soup? For Mac and Cheese soup, small pasta shapes work best as they are easy to eat with a spoon and cook relatively quickly. Excellent choices include:
  • Elbow Macaroni: The classic “mac” for a reason.
  • Ditalini: Small tube-shaped pasta, perfect for soups.
  • Small Shells (Conchigliette): Their shape cradles the creamy broth.
  • Orzo: A rice-shaped pasta that blends well.
  • Acini di Pepe: Tiny spheres, often called “peppercorns,” create a hearty texture.

Ava Thompson

creates quick vegetarian dinners and vibrant taco recipes.