Mac and Cheese Soup is creamy and cheesy just like mac and cheese and if you’re a mac and cheese lover (who isn’t?), this soup is sure to become a favorite. A warm bowl of this soup is the perfect ending to a fall or winter day.
Tender pieces of pasta floating in a super cheesy broth- who can resist that?
Kids will love its simple but delicious flavor.
With both cheddar cheese and Velveeta cheese, this soup has plenty of cheese flavor. I used little shells for the pasta, but you could use any shape. Be sure not to overcook the pasta though. If anything you want to undercook it just a touch. Swimming in that cheesy, warm liquid, it will get plenty soft.
In fact, this soup is best eaten the day it is made. Over time the pasta will suck up the liquid and it won’t be soup anymore. 
Make in Under 30 Minutes
This soup doesn’t take long at all to make and it’s the perfect meal to make at the end of a long workday when you’ve really worked up an appetite. If you’re organized it can easily be made in well under 30 minutes. A little onion, celery, dry mustard, Worcestershire sauce, and garlic sauce give it plenty of flavor.
Spice Level
I also like to add just a touch of cayenne pepper. Enough for your taste buds to notice it, but not enough to make it spicy. Of course, you could add more and make it spicy. With a blog named Spicy Southern Kitchen, I certainly can’t discourage anyone from making something spicy. 
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More Mac and Cheese Recipes
- Philly Cheesesteak Mac and Cheese
- Chicken Bacon & Ranch Mac and Cheese
- Super Creamy Mac and Cheese
- Mac and Cheese with Ham
- Bourbon and Bacon Mac and Cheese
Mac and Cheese Soup
Ingredients
- 2 cups uncooked small pasta shells
- 4 tablespoons butter
- 1 celery stalk, finely chopped
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups milk or half-and-half
- 8 ounces Velveeta, cut into cubes
- 1 cup shredded cheddar (4 ounces)
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
Instructions
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Cook pasta shells to al dente in salted water. They will cook a little more in the soup and absorb liquid from it, so be careful not to overcook.
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Melt butter in a Dutch oven or large pot. Add celery and onion and cook until celery is soft.
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Sprinkle flour on top of celery and onion. Stir it into the butter and cook 1 minute.
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Gradually whisk in chicken broth and milk. Bring to a simmer. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Continue to simmer until it thickens some.
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Add cubes of Velveeta and stir until melted.
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Remove from heat and stir in cheddar cheese.
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Stir in cooked pasta and serve.
Nutrition
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Originally posted October 29, 2015.
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