This Mac and Cheese Soup is the comfort food you didn’t know you needed! Even the kids will love this cheesy soup with hidden veggies!
Hearty Macaroni And Cheese Soup
If you’ve been looking for comfort food that even the kids will love, you have to try my Mac and Cheese Soup! It is a creamy macaroni and cheese soup with cheddar cheese that also has some veggies mixed in.
Just like Kraft macaroni and cheese as well as most other boxed mac and cheese you’ll find, this cheddar cheese soup is made with elbow macaroni noodles. That should make it more attractive to the kids since traditional mac and cheese is often a favorite food (I know it is in my house!).
This particular mac and cheese soup is a touch sweet from the creamed corn, but also rich and hearty, so it can easily be served as a meal. Top each bowl with a little extra shredded cheddar cheese for a cheesy dinner that everyone will love.
A great way to feed the whole family on busy weeknights or a chilly day, serve this delicious recipe with a salad and some crusty bread to fill out a full meal!
Mac And Cheese Soup Recipe
How To Make:
1 cup elbow macaroni
2 Tbsp olive oil
2/3 cup carrots, chopped
2/3 cup celery, chopped
2/3 cup onions, chopped
2 cups heavy cream
1 1/2 cups milk
1 1/2 cups mild cheddar cheese, shredded
1/2 tsp salt (plus more to taste)
1/4 tsp pepper (plus more to taste)
2 Tbsp cornstarch
2 Tbsp water
8oz can creamed corn
Cook your elbow macaroni in salted water according to the package directions for al dente and set it aside.
Take out a cutting board and slice your large carrots, celery stalks, and onion into small pieces. The smaller you slice these vegetables, the softer they will be in the soup.
In a large frying pan on medium-high heat, sauté your carrots in olive oil for 2 minutes. Add your celery and onions and sauté all of your ingredients for another 5 minutes.
*Note – this process will cook your vegetables, but it won’t soften them fully. If you want your carrots and celery very soft, boil the pieces in water for about 8 minutes before adding them to the frying pan.
In a large saucepan or dutch oven on medium heat, combine your heavy cream, milk, and cheese. Constantly stir until your cheese has melted. (If you prefer sharp cheddar cheese, you can use that instead of mild.)
Add 1/2 tsp salt and 1/4 tsp black pepper, and stir. More salt and pepper can be added later, so wait until everything is combined to add any more.
In a small bowl, mix the water and corn starch until it is smooth. Add this combination to the milk and cheese mixture. This will thicken your soup. Cook until it starts to boil.
Add the sautéed vegetables, creamed corn, and cooked macaroni to the large pot, while continuing to stir everything together. Cook your macaroni mixture for a little bit until your soup is thoroughly heated and you’ve let the soup form.
Add any additional salt and pepper you’d like. Serve your mac and cheese soup hot with some additional shredded cheddar cheese on top of each serving.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
If you’d like to keep some leftover mac and cheese soup in the freezer so that you have a quick meal for later, allow it to cool to room temperature and then add it to a freezer container. Store it in the freezer for up to 3 months for best results.
*Note – if you are making this mac and cheese recipe specifically as a freezer meal, omit the noodles until you have defrosted your soup and add them fresh.
Can I Leave The Carrots And Celery Out Or Add Extra Veggies?
Yes! This is the way that I like to make my mac and cheese soup, but my favorite thing about it is that it is so easy to change up a bit. If you’d like to add cooked green pepper pieces or broccoli florets instead of carrots and celery (or in addition to), that would taste amazing as well!
Can I Use A Different Type Of Pasta?
Yes! If you don’t have elbow macaroni handy, you can replace it with just about any other pasta. You may find it a little more challenging to eat if you’re using spaghetti or fettuccini, but this delicious meal will still taste great.
Can I Use Chicken Stock Instead Of Water?
Yes! This is a vegetarian mac and cheese soup because it doesn’t use chicken broth or any other meat products, but you can make this swap if you’d like. There are only 2 tablespoons of water, so it may not impact the delicious flavor by much, but go with your personal preference.
What Kind Of Milk Should I Use?
You can use whatever milk you have on hand. We keep 1% milk in my house, so that is what I use, but you can use whole milk or skim milk as well. You will be using heavy cream in addition to the milk, so you’ll get a creamy soup either way.
Can I Add Anything Else To This Mac N Cheese Soup?
Yes! You shouldn’t need to, but you could easily stir in some bacon bits, cooked chicken (a great way to use up leftover chicken breasts), or chopped ham at the end of cooking if you should choose. You could also top it with bread crumbs if you want a little extra crunch. That said, it tastes great just as it is!
Are You Looking For More Delicious Soup Recipes? Here Are Some Of My Favorites:
- Slow Cooker Meatball Soup
- Easy Egg Drop Soup
- Meatball Kale Soup with Couscous
- Classic Chicken Soup
- Crockpot Cheeseburger Soup with Bacon
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Sautéing your vegetables will cook them, but it won't soften them fully. If you want your carrots and celery very soft, boil the pieces in water for about 8 minutes before adding them to the frying pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 418mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 10g
Sautéing your vegetables will cook them, but it won't soften them fully. If you want your carrots and celery very soft, boil the pieces in water for about 8 minutes before adding them to the frying pan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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