Macaroni and Cheese Soup


Macaroni and Cheese Soup

Macaroni and Cheese Soup
1 1/4 cup per serving
15 Min

When the weather gets chilly, we're thinking one thing: comfort. Luckily for you, we've got something that combines the comfort of seasonal soup with, always divine, mac 'n' cheese. That's right, our Macaroni & Cheese Soup is sure to be the seasons biggest hit. When you're feeling cold and hungry, there's nothing better than doubling down on fall time comfort. 

What You'll Need

  • 2 1/2 cups water
  • 2 cups frozen mixed vegetables
  • 1 (7.25-ounce) package macaroni & cheese mix
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups milk
  • 2 cups shredded sharp Cheddar cheese

What to Do

  1. In a soup pot over medium-high heat, bring water to a boil. Stir in mixed vegetables, macaroni from package (reserving cheese packet), salt, and pepper. Return to a boil and cook 5 minutes, stirring occasionally.
  2. Add remaining ingredients, including reserved cheese packet. Reduce heat to low and simmer 8 to 10 minutes, or until slightly thickened and creamy, stirring occasionally.

Mr. Food Test Kitchen Tip!

  • If the soup sits for a while, the pasta will absorb the liquid. If that happens, an additional cup of milk and you should be good to go.
  • If you love our Macaroni and Cheese Soup, then you'll want to check out our "Souper" Burger Soup and Taco Soup too! 
  • And if you're not feeling like soup, be sure to check out our collection of 22 Best Mac and Cheese Recipes.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 396
  • Calories from Fat 152
  • Total Fat 17g 26 %
  • Saturated Fat 10g 51 %
  • Trans Fat 0.1g 0 %
  • Protein 21g 42 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 54mg 18 %
  • Sodium 1,005mg 42 %
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 4.8g 19 %
  • Sugars 9.3g 0 %

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I just finished making this and I agree with last post, too much liquid. Also, the cheese did not melt, just sort of clumped up. The soup never did thicken up either. However, the taste itself was very good. I will re-read the reviews and make changes and make it again.

too much liquid. My noodles became over cooked. Not cheesy enough, I'm thinking because the milk. Could have cut it down in 1/2. I also added chicken to this though

Hi there! This recipe is a soup and is suppose to be liquidy and not thick like mac and cheese. That being said, we recommend using a block of cheddar cheese and shredding it instead of buying pre shredded for this recipe, the consistency turns out better. You could also cut down on water by reducing 1/2 cup. Hope this helps!

Love it! I had some Southwest Chipotle Greek Yogurt dip and stirred some in! OOOO its so good!

I added a can of cream of chicken soup, 1/2 small onion chopped and sauteed in 2 T. butter and an extra cup of milk. Was a little more tasteful!!

Very easy for a busy weeknight meal. Comforting and easy to modify. I substituted chicken stock for water and added pre-cooked chicken to give it more body. This was awesome with Jiffy cornbread muffins! Just a quick meal that tasted good.

With the salt in the macaroni cheese packet, plus the Cheddar cheese, I am wondering if the 1 1/2tsp. of salt might be a bit too much sodium. Guess I will just have to try it and see what happens. Sounds delicious!

comfort overload!! i will probably add the diced ham & hush puppies on the side.YUM

I am wondering if you can use the mac and cheese mix with the creamy cheese instead of the powdered cheese.

wow LOVE the idea!!!!:D

Didn't he use chicken in this recipe when it aired the other day?

I think you could use alfredo box cheese dinner for a different taste. This sounds like winter warm soup to me.


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