Get ready for the creamiest, cheesiest bowl of comfort food with my Macaroni and Cheese Soup recipe! This easy dinner features a buttery texture, loads of flavor, and a whole lotta cheese. Toss in al-dente elbow macaroni and enjoy the warm, velvety goodness. Easy, budget-friendly, and satisfying—need I say more?
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 🔪 Step-by-step guide: instructions for success
- 📖 Make it your own: yummy variations
- 💭 Insider tips: things to know
- 🥫 Leftover love: how to store and reheat macaroni & cheese soup
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose mac & cheese soup
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- You’ll love my 30-minute mac and cheese soup because it’s simple and delivers all the creamy, cheesy comfort of your favorite dish!
- Serve this easy soup piping hot for a cozy weeknight dinner or crowd-pleasing comfort food at gatherings.
- The key to making the creamiest soup starts with a roux—a mixture of melted butter and flour cooked until thickened.
Creamy, velvety cheese wraps around tender pasta in every comforting spoonful of this macaroni and cheese soup.
Topped with extra shredded cheese and a sprinkle of green onions, it’s the ultimate indulgence that feels like a warm hug on a chilly day.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Melt the butter and whisk in the flour.
Slowly add the milk and seasonings.
Stir in the cheese and let it melt.
Add cooked macaroni and chicken stock.
📖 Make it your own: yummy variations
- Easily transform your soup into a full meal by adding some cooked protein—shredded chicken, ground meat, and cubed ham are great.
- You can use whole or 2% milk if you don't have evaporated milk. However, your sauce will be less thick and creamy.
- Make this recipe vegetarian by using vegetable stock.
- Rotini, cavatappi, and small shell pasta also work well in mac and cheese soup.
- Enhance the savory flavor with a teaspoon of Worcestershire sauce.
- Mix in broccoli florets, roasted cauliflower, frozen peas, or sautéed mushrooms for extra flavor and a boost of nutrients.
💭 Insider tips: things to know
- I recommend using reduced-sodium chicken stock because the cheddar cheese is already salty.
- You must use cheddar shredded from a block. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly.
- If the soup gets too thick, stir in extra warm milk or broth for a perfect consistency.
Marye's Tip o' the day
Don’t boil the soup once you add the cheese. Use low heat and stir constantly to prevent clumps or separation.
🥫 Leftover love: how to store and reheat macaroni & cheese soup
Mac and cheese soup is best eaten on the same day you make it. The pasta soaks up more liquid the longer it sits. It will be fine in the refrigerator 3-4 days but you'll likely need to add a few splashes of milk when you warm it up.
Combine the pasta and soup just before reheating. Reheat leftovers low and slow on the stovetop or in the microwave in 30-second intervals.
Macaroni and cheese soup doesn’t freeze super well because dairy-based soups and cooked pasta can separate and get a little mushy.
🤫 Marye's secret for zhuzhing it up
For extra flavor and flair, top your macaroni and cheese soup with crumbled bacon bits, green onions, and freshly cracked pepper!
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
You want pasta that holds up well in the broth and clings to the sauce. Elbow macaroni is the obvious choice. However, rotini, small shells, and corkscrew cavatappi also work great!
You can substitute some or all of the cheddar with Monterey Jack, pepper Jack, smoked gouda, or gruyère if you’re feeling fancy. You need the cream cheese and Velveeta to create a luscious soup, so don’t mess with those quantities.
I love topping my helping with extra shredded cheese and sliced green onion. Some other tasty toppings include bacon bits, fried onions, crushed crackers, croutons, or Italian breadcrumbs.
Kick up the heat with red pepper flakes, chili powder, ground cayenne pepper, smoked paprika, pickled jalapenos, or a dash of your favorite hot sauce.
Sure. Use your favorite gluten-free flour substitute (a 1:1 replacement works best) and gluten-free macaroni.
⏲️ Marye's time saving hacks -
If you’re short on time, you can use a can of cheddar or nacho cheese condensed soup as a base. Use it in place of the roux and whisk it with the evaporated milk.
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with
Crusty Italian Bread Bowls are a fun and hearty way to serve macaroni and cheese soup. It’s the perfect recipe for bread-making beginners!
Keto Broccoli Salad is a fresh mix of crunchy broccoli, crispy bacon, and a tangy mayo-based dressing. It’s the perfect side dish for mac and cheese soup, adding a crisp contrast to the rich main meal.
Southern Fried Pies are quick and easy fruit-filled pastries, perfect for satisfying your sweet tooth anytime. Their flaky, pan-fried goodness makes them the ideal dessert to enjoy after a comforting bowl of soup!
🍽️ No waste: creative ways to repurpose mac & cheese soup
Leftover macaroni and cheese soup can be turned into all kinds of delicious creations! Here are some fun ways to reimagine it:
- Want to turn your mac and cheese into a one-pot meal? Add some pulled pork, smoked brisket, ground sausage, or chunks of ham.
- Combine the soup with cooked rice, veggies, and a protein like chicken or sausage, then bake it with a breadcrumb and cheese topping for a golden, bubbly casserole.
- Pour the soup over baked potatoes and load ‘em up with bacon bits, green onions, and extra shredded cheese.
- Use the soup as a sauce for scrambled eggs, then top with crumbled bacon and toast for a cheesy breakfast treat.
- Spread the soup between tortillas with some shredded cheese and any leftover meat or veggies, then toast it up for a gooey quesadilla.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Macaroni and Cheese Soup
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 8 cups chicken stock
- 2 -½ cups macaroni, elbow or shell, uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups evaporated milk
- 8 ounces cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Velveeta, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
- salt and pepper to taste
- sliced green onions, optional
Instructions
- Bring the chicken stock to a boil in a medium stockpot.
- Add the macaroni and cook until al dente - about 10 minutes. Do not drain.
- While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour.
- Cook for 2 minutes, whisking constantly.
- Slowly whisk in evaporated milk a little at a time until smooth.
- Stir in seasonings.
- Cook, whisking constantly, until thick.
- Reduce the heat and stir in cream cheese, shredded cheese, and Velveeta.
- Whisk until smooth.
- Add the cooked pasta and chicken stock to the cheese mixture.
- Stir until well combined and bubbly hot but don't boil.
- Taste and season with salt & pepper if desired.
- Garnish with additional cheese and a sprinkle of green onions.
Notes
- I recommend using reduced-sodium chicken stock because the cheddar cheese is already salty.
- You must use cheddar shredded from a block. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly.
- Don’t boil the soup once you add the cheese. Use low heat and stir constantly to prevent clumps or separation.
- If the soup gets too thick, stir in extra warm milk or broth for a perfect consistency.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Comments
No Comments