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A steaming bowl of mac and cheese soup with melted cheese on top

Velvety Smoked Gouda Mac and Cheese Soup

This luxurious soup combines tender elbow macaroni with a creamy, cheesy base made from a blend of sharp cheddar and smoky gouda, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 cup elbow macaroni
Roux and Base
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken broth
Flavorings
  • 1 tablespoon dry mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce optional, to taste
Cheese
  • 4 oz cream cheese softened
  • 2 cups freshly grated sharp cheddar cheese
  • 1 cup freshly grated smoked gouda cheese
Optional Garnish
  • extra shredded cheese
  • fresh chives
  • paprika
  • toasted breadcrumbs

Equipment

  • large pot
  • Dutch oven (or heavy-bottomed pot)
  • whisk

Method
 

Preparation
  1. Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
Make the Soup
  1. Melt butter in a Dutch oven over medium heat, then whisk in flour for 1-2 minutes until a golden roux forms.
  2. Gradually whisk in milk and chicken broth, bringing the mixture to a gentle simmer for 5-7 minutes until it thickens.
  3. Stir in dry mustard, garlic powder, onion powder, salt, pepper, and optional hot sauce.
  4. Reduce heat to low, whisk in softened cream cheese until melted, then gradually add cheddar and smoked gouda, whisking until smooth and creamy without boiling the soup.
Combine and Serve
  1. Stir the cooked macaroni into the cheese soup, adjust seasonings to taste, and serve hot with optional garnishes.

Notes

For an extra smoky flavor, consider using smoked paprika in addition to or instead of regular paprika for garnish. Ensure all cheeses are grated fresh for the best melting consistency and flavor. Do not let the soup boil once the cheese is added to prevent it from becoming grainy.