MacAroni & Cheese Soup
Submitted by Danadoo
Macaroni and cheese soup with melted American cheese, elbow macaroni, corn, peas, carrots, and celery. A creamy, kid-friendly comfort soup ready in 30 minutes.
YIELD
8 cupsPREP
20 minCOOK
10 minREADY
30 minAll the comfort of mac and cheese in a warm, scoopable soup loaded with vegetables. Melted American cheese forms the creamy base, and elbow macaroni, corn, peas, carrots, celery, and onion make every spoonful hearty and colorful.
American cheese is the right choice here. It melts smoother than cheddar without breaking or turning grainy, giving you that velvety, consistent texture you want in a cheese soup. The cornstarch slurry thickens everything just enough to coat the pasta and vegetables without making it gluey.
Sautéing the carrots, celery, and onion in butter before adding them builds a savory base that keeps the soup from tasting like nothing but melted cheese and milk. Those cooked-down vegetables add real depth.
Kitchen Tips
- Cook the macaroni separately and rinse in cold water before adding. This stops it from overcooking in the hot soup and keeps the starch from making the broth cloudy.
- Stir constantly as the cheese melts. American cheese can stick to the bottom and scorch if you walk away.
- Add the corn and peas last since they only need to heat through. Overcooking frozen peas turns them dull and mushy.
Variations
- Stir in diced cooked ham or crumbled bacon for a heartier, meatier version.
- Add a dash of hot sauce or a pinch of cayenne for a grown-up kick.
- Use sharp cheddar mixed with a tablespoon of cream cheese for a stronger cheese flavor that still melts smoothly.
Ingredients
Directions
Cook macaroni per package directions, omitting salt; drain.
Rinse in cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.
Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts.
Stir in the bouillon granules and pepper.
Combine cornstarch and water, stirring well; stir into the milk mixture.
Cook over medium heat, stirring constantly, until mixture thickens and come to a boil.
Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.
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