Mac N Cheese Soup Recipe

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Mac N Cheese Soup

Jan Bowen


First ate this at a restaurant, found this recipe from Taste of Home. It's easy, fast, & taste great!

pinch tips: Slow Cooker/Crock Pot Hints



20 servings


35 Min


35 Min


Stove Top


3 qt
water, i use chicken broth
5 tsp
chicken bouillon granuels
1 1/2 c
minced celery
2 large
carrots, minced
1 large
onion, minced
1 medium
green pepper, minced
2 1/2 c
elbow macaroni
1 c
3/4 c
all-purpose flour
6 c
milk, i use reconstituted evaporated milk
1 lb
processed cheese (velveeta)

Directions Step-By-Step

In a large stockpot, bring water,& bouillon to a boil; this will be the final pot your soup is in. Add celery, carrots, onions, & pepper; cook for about 4 minutes or until tender.
Add macaroni, & bring back to a boil. Cover & boil 2 minutes. Remove from heat; let stand for 8-10 minutes til macaroni is tender.
Meanwhile, melt butter in a large enough sauce pot to be able to hold the milk amount. Add flour to the butter, stirring until smooth & begins to cook a little. Gradually add milk, stirring constantly using a whisk. It will begin to thicken. Cook & stir 2 minutes. Turn on low or off & add cheese; stir til melted. Add to undrained macaroni mixture.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American