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 a 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 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. 

This is a vegetarian mac and cheese soup because it doesn’t use chicken broth, but you could easily stir in some bacon bits, cooked chicken 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! 

Mac And Cheese Soup Recipe

Ingredients:
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 on medium heat, combine your heavy cream, milk, and cheese. Constantly stir until your cheese has melted. Add 1/2 tsp salt and 1/4 tsp 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 until your soup is thoroughly heated.

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.

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 a spaghetti or fettuccini, but it will still taste great. 

Are You Looking For More Delicious Soup Recipes? Here Are Some Of My Favorites:

• Slow Cooker Meatball Soup
• Easy Egg Drop Soup
• Classic Chicken Soup
• Cheeseburger Soup

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Yield: 8 Servings

Mac And Cheese Soup

Print

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!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 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
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp pepper (plus more to taste)
• 1 1/2 cups shredded cheddar cheese
• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 can creamed corn 8 oz

Instructions

1. Cook the macaroni according to package directions and set aside.
2. Chop the carrots, celery and onions into small pieces.
3. In a pan on medium heat, sauté your carrots in olive oil for 2 minutes.
4. Add the celery and onions and sauté all of the ingredients for another 5 minutes.
5. In a large pot on medium heat, combine your heavy cream, milk, and cheese.
6. Constantly stir until the cheese melts completely.
7. Add 1/2 tsp salt and 1/4 tsp pepper and stir to combine.
8. In a small bowl, mix your water and corn starch until it is smooth and add it to milk and cheese mixture.
9. Cook until the mixture thickens and starts to boil.
10. Stir constantly while adding the sautéed vegetables, creamed corn and cooked macaroni.
11. Add more salt and pepper to taste if you'd like.
12. Cook until thoroughly heated and serve hot with a little shredded cheese on top of each portion.

Notes

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. 

Recommended Products

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  Kitchen Utensil and Gadget Set- Includes Plastic Spatula and Spoons by Chef Buddy- Cookware Set on a Ring (Six Piece Set)- Kitchen Essentials

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 409Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 418mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 10g

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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