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Creamy Smokey Sausage Mac & Cheese Soup

creamy smokey sausage mac & cheese soup - featured image
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A quick and comforting creamy soup combining smoky sausage, sharp cheddar cheese, and tender elbow macaroni for a hearty, soul-soothing meal perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces smoked sausage, sliced thin (Polish kielbasa recommended)
  • 1 cup uncooked elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk (2% milk can be used)
  • 2 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional garnishes: chopped green onions or crispy bacon bits

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (about 100g) of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In your pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add 12 ounces (340g) of sliced smoked sausage and cook until browned and slightly crisp, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
  3. Add the remaining 2 tablespoons of butter to the pot. Toss in the diced small onion and sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. Sprinkle 3 tablespoons of all-purpose flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste and create a paste-like roux.
  5. Slowly whisk in 3 cups (720ml) of whole milk and 2 cups (480ml) of chicken broth, making sure to break up any lumps. Increase heat slightly and bring to a gentle simmer, stirring often, until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
  6. Lower the heat to medium-low. Gradually stir in 2 cups (about 200g) of shredded sharp cheddar cheese until melted and smooth. Add 1 teaspoon smoked paprika, then season with salt and pepper to taste. Stir well.
  7. Return the browned sausage and drained macaroni to the pot. Stir gently to combine and warm through, about 3-5 minutes. Taste and adjust seasoning as needed.
  8. Ladle the creamy smokey sausage mac & cheese soup into bowls. Garnish with chopped green onions or crispy bacon bits if desired.

Notes

Do not overcook the macaroni as it will continue cooking in the soup. Use freshly grated cheese for a smoother texture. Melt cheese slowly over low heat to avoid curdling. If soup becomes too thick, add a splash of milk or broth to loosen. For gluten-free, substitute flour and pasta with gluten-free versions. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: creamy soup, smoked sausage, mac and cheese soup, comfort food, quick dinner, cheesy soup, weeknight meal

Find it online: https://swooshspice.com/creamy-smokey-sausage-mac-and-cheese-soup-recipe-easy-and-delicious/