creamy, yummy mac and cheese soup

★★★★★ 1
Deanne123 avatar
By Deanne Dyer
from Jacksonville, IL

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.

★★★★★ 1
serves 15 to 20
prep time 30 Min
cook time 30 Min

Ingredients For creamy, yummy mac and cheese soup

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

How To Make creamy, yummy mac and cheese soup

  • 1
    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.
  • 2
    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.

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