Savory Mac Soup That’s Perfect for Chilly Nights

Mac soup is basically my winter safety blanket. Cold nights hit, and suddenly I remember there’s this pot of cozy, cheesy goodness I can whip up with stuff already in my pantry. Just last week, I was staring at the fridge like “Ugh, nothing to eat,” but then realized I had elbow noodles and an onion—boom, comfort food. If you love hearty, easy meals, mac soup is right up there with classics like crockpot creamy potato hamburger soup (and if you haven’t tried that, wow, just saying).

---

How to make Macaroni Soup

Honestly, making macaroni soup is way easier than people think. You start by grabbing a big ol’ pot and heating up a splash of oil. Toss in some chopped onion and garlic. Let those get all nice and soft—smells incredible, right? Then I just add a pound of ground beef (but turkey works too if that’s your thing), break it up, and let it brown.

After that, pour in your favorite tomatoes. I swear by diced tomatoes and a bit of tomato sauce. Add water or broth, some dried Italian herbs, and—here comes the star—half a box of elbow macaroni. Maybe a dash of Worcestershire sauce if I’m feeling spicy. I simmer everything until the pasta’s soft but not mush, stirring every now and then so nothing sticks.

Here’s my weird tip: I throw in a handful of shredded cheddar near the end. Melty, salty, pure joy. I never trust recipes that say cheese is optional.

---

Tips + Variations

Okay, let’s be honest, everyone gussies up their soup a little different. Over the years, I’ve picked up some tricks, mostly from late-night fridge raids or those weird “let’s just throw it all in” moods.

• Try using different meats, like sausage or even leftover rotisserie chicken for a twist.
• Swap macaroni for whatever short pasta you’ve got—shells, penne, no one’s judging.
• Veggies can be everything from peas to corn to spinach. I once used frozen mixed veggies in a rush, and it was a win.
• If you want it creamier, stir in a splash of milk or a dollop of sour cream before serving.

No kidding, the best soups sometimes come from happy accidents. My cousin even plops a poached egg on top. Not for me, but, hey, you do you.

---

Storing info

You don’t want your macaroni soup turning into soggy pasta stew in the fridge (been there, regretted that). The trick is this: when you know there’ll be leftovers, scoop out the pasta and soup separately. Keeps the noodles from puffing up and hogging all the broth.

If you’ve already mixed everything together, that’s fine too—just be ready for it to get thick by the next day. Thin it out with a splash of broth or water when you reheat. Oh, and cover tightly in the fridge; it’ll be good for about three days max.

I’ve reheated bowls in the microwave plenty, but the stovetop brings back that simmer-y magic. Seriously, don’t skip stirring or you get those weird hot spots.

---

Beef & Tomato Macaroni Soup Tips & Tricks

One thing I always tell folks: brown the beef really well. It adds this depth you can’t fake, trust me. Can’t stand bland soup—life’s too short. A tiny bit of Worcestershire or soy sauce lifts the flavor into five-star restaurant territory (okay, maybe not five, but… solid four?).

I also find that letting the soup rest for 10 minutes before serving somehow makes it even better. The noodles soak up flavor but don’t go all mushy yet. Sometimes I sprinkle red pepper flakes if I want a little kick. Super comforting on a snowy night.

“This soup is the only thing my picky kid will eat without side-eye—seriously, it’s a miracle in a pot. And it makes enough for leftovers, which saves my sanity.” – Casey G., reader from Ohio

---

How to Freeze This Soup

Here’s the deal: mac soup is freezer friendly—with one little catch. Freeze the soup part, NOT the noodles. Cooked pasta hates the freezer. It gets weird and squishy.

So, let the soup cool, ladle into containers (leave a little space for it to expand), and stash in the freezer for up to three months. Cook fresh macaroni when you’re ready to eat, then mix in. I learned this trick after defrosting a batch with ancient, mystery-pasta lumps… never again.

Label your containers. No really, you’ll forget what’s in there. I’ve defrosted “chili” that was actually soup… or “gravy” that was applesauce. Let’s not talk about that.

---

Common Questions

Can I make it vegetarian?
Oh, absolutely. Skip the meat, add more veggies or even canned beans. Super filling!

Is this good in a slow cooker?
You bet. Brown your meat first if you want extra flavor, then toss everything but the pasta in and cook on low. Add noodles about 30 minutes before serving to keep them just right.

What pasta works best?
Elbows are classic, but I use whatever’s hanging out in the cabinet. Even broken spaghetti in a pinch.

Can I double the recipe?
For sure. Perfect for crowds or meal prep—just grab a bigger pot!

Can I use gluten-free pasta?
Yep, though keep an eye out, some gluten-free kinds get extra mushy after sitting.

---

The Easiest Cozy Dinner, Every Time

So there you have it. Mac soup is the ultimate comfort fix on those nights when the fridge looks empty, but you need a meal—fast and satisfying. Customize away. Store (or freeze!) leftovers. Get creative and toss in odds and ends. And hey, if you’re curious about other hearty soups, check out recipes for Hamburger Macaroni Soup {aka Goulash Soup} +VIDEO, Smokey Chili Mac Soup, or even Classic Beef & Tomato Macaroni Soup for fresh ideas. Now go make a pot, curl up, and enjoy—you’ve earned it.

Print