Macaroni and Cheese Soup Recipe

Name: Macaroni and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups macaroni, uncooked; ¼ cup butter; ½ cup finely chopped celery; ½ cup finely chopped carrot; 1 small onion, minced; 6 cups milk (I use reconstituted dry milk); 1 (1 lb) box Velveeta cheese, cut in small cubes or shredded; 4 teaspoons instant chicken bouillon; ½ teaspoon pepper; 3 tablespoons cornstarch, dissolved in; ¼ cup cold water; 1 cup frozen corn kernels; ½ cup frozen baby peas

Servings: persons

1 ¼ cups macaroni, uncooked
¼ cup butter
½ cup finely chopped celery
½ cup finely chopped carrot
1 small onion, minced
6 cups milk (I use reconstituted dry milk)
1 (1 lb) box Velveeta cheese, cut in small cubes or shredded
4 teaspoons instant chicken bouillon
½ teaspoon pepper
3 tablespoons cornstarch, dissolved in
¼ cup cold water
1 cup frozen corn kernels
½ cup frozen baby peas

1
Cook macaroni according to package directions, omitting salt.
2
Drain, rinse with cold water and drain again.
3
Set aside.
4
Melt butter in Dutch oven, add celery, carrots and onion; cook for 4-5 minutes or until crisp tender.
5
Add milk, cheese and bouillon.
6
Cook over medium heat, stirring often, until cheese melts; add pepper.
7
Stir cornstarch mixture; add to milk mixture.
8
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
9
Add corn and peas, bring back to a boil.
10
lower heat and simmer for 4-5 minutes.
11
Add macaroni; cook over low heat until heated through.
12
Adjust seasonings, if necessary.

577

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ¼ cups macaroni, uncooked, ¼ cup butter, ½ cup finely chopped celery, ½ cup finely chopped carrot, and more.

Yes, Macaroni and Cheese Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni and Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions