Macaroni and cheese soup

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Macaroni and cheese soup is creamy and cheesy just like macaroni and cheese and if you are a macaroni and cheese lover (who doesn't?), This soup is sure to become a favorite. A hot plate of this soup is the perfect ending to a fall or winter day.

Macaroni and cheese soup

Tender chunks of pasta floating in a super cheesy broth, who can resist that?

Children will love its simple yet delicious taste.

Macaroni and cheese soup

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With cheddar and Velveeta cheese, this soup has a lot of cheese flavor. I used small shells for the pasta, but you could use any shape. However, be sure not to overcook the pasta. If there is something you want to cook, just a touch. Swimming in that cheesy and warm liquid, it will become quite smooth.

In fact, this soup is best eaten the day it is made. Over time, the pasta will absorb the liquid and will no longer be soup. šŸ™

Macaroni and cheese soup

This soup does not take long to prepare and is the perfect meal to make at the end of a long work day when you have really whet your appetite. If organized, you can easily do it in less than 30 minutes. A little onion, celery, dry mustard, Worcestershire sauce, and garlic sauce add a lot of flavor. I also like to add just a touch of cayenne pepper. Enough for your taste buds to notice, but not enough for it to be spicy. Of course, you could add more and make it spicy. With a blog called Spicy Southern Kitchen, I certainly can't discourage anyone from doing something spicy. šŸ™‚

Macaroni and cheese soup

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Macaroni and cheese soup

Course: soup

Cuisine: southern

Preparation time: 15 minutes.

Cook time: 10 minutes.

Total time: 25 minutes

Servings: 6 servings

Calories: 422kcal

Author: Christin Mahrlig

Macaroni and cheese soup is creamy and cheesy just like macaroni and cheese and if you are a macaroni and cheese lover (who doesn't?), This soup is sure to become a favorite.

  • 2 cups small uncooked pasta shells

  • 4 tablespoons of butter

  • 1 celery stalk, finely chopped

  • 1 medium onion, chopped

  • 3 tablespoons all-purpose flour

  • 2 cups chicken stock or vegetable stock

  • 2 cups milk or half and a half

  • 8 ounces Velveeta, diced

  • 1 cup shredded cheddar cheese (4 ounces)

  • 1 teaspoon dried mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon of garlic salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon cayenne pepper

  • Cook the pasta shells al dente in salted water. They will cook a little more in the soup and absorb the liquid, so be careful not to overcook.

  • Melt butter in a Dutch oven or large saucepan. Add the celery and onion and cook until the celery is smooth.

  • Sprinkle flour over the celery and onion. Stir in butter and cook 1 minute.

  • Gradually add the chicken stock and milk. Bring to a simmer. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Continue cooking over low heat until it thickens a little.

  • Add Velveeta cubes and stir until melted.

  • Remove from the heat and add the cheddar cheese.

  • Add cooked pasta and serve.

Calories: 422kcal

Sharing this recipe with The Weekend Potluck.

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