Mac N Cheese Soup

Mac N Cheese Soup

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Jan Bowen


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


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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)

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.

Printable Recipe Card

About Mac N Cheese Soup

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

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