Macaroni and Cheese Soup

Cozy up with this decadently creamy Mac and Cheese Soup—everything you love about the classic dish, transformed into a steaming bowl of pure comfort. And the best part? It’s ready in just 30 minutes.

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 617kcal

Author Marye Audet-White

Ingredients

8 cups chicken stock
2 -½ cups macaroni elbow or shell, uncooked
¼ cup butter
¼ cup all-purpose flour
2 cups evaporated milk
8 ounces cream cheese cubed
2 cups sharp cheddar cheese shredded
1 cup Velveeta cubed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
salt and pepper to taste
sliced green onions optional

Instructions

Bring the chicken stock to a boil in a medium stockpot.
Add the macaroni and cook until al dente - about 10 minutes. Do not drain.
While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour.
Cook for 2 minutes, whisking constantly.
Slowly whisk in evaporated milk a little at a time until smooth.
Stir in seasonings.
Cook, whisking constantly, until thick.
Reduce the heat and stir in cream cheese, shredded cheese, and Velveeta.
Whisk until smooth.
Add the cooked pasta and chicken stock to the cheese mixture.
Stir until well combined and bubbly hot but don't boil.
Taste and season with salt & pepper if desired.
Garnish with additional cheese and a sprinkle of green onions.

Notes

Storage:

Mac and cheese soup is best eaten on the same day you make it. The pasta soaks up more liquid the longer it sits. It lasts a good 3-4 days in the fridge in a tightly covered container.

Reheat leftovers low and slow on the stovetop or in the microwave in 30-second intervals. Add milk to think it out if it's thickened up too much.

Macaroni and cheese soup doesn’t freeze super well because dairy-based soups and cooked pasta can separate and get a little mushy.

Tips:

I recommend using reduced-sodium chicken stock because the cheddar cheese is already salty.

You must use cheddar shredded from a block. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly.

Don’t boil the soup once you add the cheese. Use low heat and stir constantly to prevent clumps or separation.

If the soup gets too thick, stir in extra warm milk or broth for a perfect consistency.

Nutrition