Real Recipes From Real Home Cooks ®

macaroni & cheese soup

Recipe by
barbara lentz
beulah, MI

So good creamy cheesy delicious.

yield 8 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For macaroni & cheese soup

  • 6 c
    chicken stock
  • 2 stalk
    celery chopped
  • 1 lg
    carrot thinly sliced
  • 1 md
    onion diced
  • 4 clove
    garlic minced
  • 8 oz
    elbow macaroni
  • 1 stick
  • 1/2 c
  • 3 c
  • 1 lb
    velveeta cheese cubed

How To Make macaroni & cheese soup

  • 1
    Place chicken stock in large pot. Add the onion, carrots, celery and garlic. Bring to a boil and cook until vegetables are soft. With and immersion blender blend the stock until smooth. Bring to a boil again and add the macaroni and cook until macaroni is done.
  • 2
    Meanwhile add butter to a separate pan. Once butter is melted add the flour and make a roux. slowly add the milk and cook until thickened. Add the Velveeta and cook until melted.
  • 3
    Add the cheese mixture to the macaroni mixture. Do not drain the macaroni. Taste and adjust the salt. Top with fresh cracked pepper to serve.

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