Mac and Cheese Soup Recipe

Name: Mac and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 4 ounces elbow macaroni (1 cup); Cooking spray; 2 plum tomatoes, sliced 1/2 inch thick; 4 1/2 -inch-thick slices baguette; Freshly ground pepper; 3 shallots; 1 carrot, cut into 1-inch pieces; 1 stalk celery, cut into 1-inch pieces; 1/4 cup all-purpose flour; 3 3/4 cups fat-free low-sodium chicken broth; 1 1/4 cups 2% milk; 6 ounces shredded cheddar cheese (about 1 1/2 cups); 1/4 cup grated parmesan cheese

Servings: persons

Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking spray
2 plum tomatoes, sliced 1/2 inch thick
4 1/2 -inch-thick slices baguette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

1
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil.
2
Add the macaroni and cook as the label directs; drain.
3
Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper.
4
Bake until the bread is golden brown, about 7 minutes.
5
Mince the shallots, carrot and celery in a food processor.
6
Mist a saucepan with cooking spray.
7
Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
8
Add the flour and cook, stirring, 2 minutes.
9
Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes.
10
Remove from the heat.
11
Add the milk, cheeses and macaroni and stir until the cheeses melt.
12
Season with pepper.
13
Top the toasts with tomatoes; serve on the soup.
14
Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g
15
Photograph by Antonis Achilleos

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 4 ounces elbow macaroni (1 cup), Cooking spray, 2 plum tomatoes, sliced 1/2 inch thick, and more.

Yes, Mac and Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mac and Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions