Macaroni and Cheese Soup

Macaroni And Cheese Soup Recipe

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Cathy Gillespie


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Stove Top


  • 3 qt
    chicken broth
  • 1 1/2 c
    carrots, sliced
  • 1 1/2 c
    celery, chopped
  • 1
    onion, chopped
  • 1
    green bell pepper, chopped
  • 1 lb
    shell pasta
  • 1 tsp
  • 1/2 tsp
  • 1/4 c
  • 1/4 c
  • 6 c
  • 1 lb
    velveeta cheese, cubed
  • 1 tsp
    dry mustard

How to Make Macaroni and Cheese Soup


  1. In a large pot add chicken broth over medium heat; add celery, carrots, onion and green pepper. Cook and stir until carrots are tender; this should be at the boiling point.
  2. Add pasta, salt and pepper; cook 4 minutes then remove from heat. Place lid on the pot and let it stand 10 minute; or until pasta is done.
  3. In a saucepan over low heat add butter and melt. Add flour; stir until smooth. Add milk in slowly; stir. Add mustard and stir. Add cheese; stir and cook until cheese is melted and smooth. Remove from heat and add to pasta mixture; stir. Serve when heated through.

Printable Recipe Card

About Macaroni and Cheese Soup

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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