Real Recipes From Real Home Cooks ®

mac n cheese soup

Recipe by
Jan Bowen
Shelby/From SWLouisiana, NC

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

yield 20 servings
prep time 35 Min
cook time 35 Min
method Stove Top

Ingredients For mac n cheese soup

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

How To Make mac n cheese soup

  • 1
    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.
  • 2
    Add macaroni, & bring back to a boil. Cover & boil 2 minutes. Remove from heat; let stand for 8-10 minutes til macaroni is tender.
  • 3
    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.

Categories & Tags for Mac N Cheese Soup:

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