Creamy, Yummy Mac And Cheese Soup Recipe

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Creamy, Yummy Mac and Cheese Soup

Deanne Dyer


This soup is the favorite in the family and is requested often. I found the orginal recipe in a Taste of Home cookbook but have tweeked it to this version. The original calls for greenpepper which the kids do not like. I substitute the cabbage for the green pepper. You can't just have one bowl of this stuff! We use ritz crackers instead of saltines in this soup. Hope you enjoy! I will add a photo soon.

pinch tips: How to Slice & Mince Vegetables Like a Pro



15 to 20


30 Min


30 Min


3 qt
1/4 c
chicken soup base.....i use the l.b. jamison's brand
1 1/2 c
celery, sliced
2 large
carrot, sliced or 1 bag of baby carrots
1 large
onion, chopped
bag of shredded cabbage
2 1/2 c
uncooked elbow macaroni
1 c
3/4 c
6 c
1 lb
velveeta, cubed

Directions Step-By-Step

In a large soup kettle or a dutch oven, bring water and bouillon to a boil. Add veggies and cook for 4 mins. Add macaroni, cover and boil for 2 minutes. Remove from heat. With cover on, let stand for 8-10 minutes or until macaroni is just tender.
Meanwhile, in a large sauce pan melt butter. Add the flour and stir until smooth. Slowly stir in the milk and stir constantly with a whisk.Bring to a boil; cook for 2 minutes. Stir in cheese until melted. Add to the undrained macaroni mixture. Serve.

About this Recipe

Course/Dish: Soups, Cream Soups
Hashtags: #cheese, #and, #mac