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 cup macaroni, uncooked; ¼ cup butter or ¼ cup margarine; ½ cup finely chopped celery; ½ cup finely chopped carrot; 1 small onion, finely chopped; 1 garlic clove, minced; 4 cups milk; 1 (1 lb) box Velveeta cheese, cut into 1/2 inch cubes; 2 chicken bouillon cubes; ½ teaspoon white pepper, ...black can be substituted; 2 tablespoons cornstarch, dissolved in 1/4 c. cold water; 1 (10 ounce) box frozen corn kernels; ½ cup frozen baby peas

Servings: persons

1 cup macaroni, uncooked
¼ cup butter or ¼ cup margarine
½ cup finely chopped celery
½ cup finely chopped carrot
1 small onion, finely chopped
1 garlic clove, minced
4 cups milk
1 (1 lb) box Velveeta cheese, cut into 1/2 inch cubes
2 chicken bouillon cubes
½ teaspoon white pepper, ...black can be substituted
2 tablespoons cornstarch, dissolved in 1/4 c. cold water
1 (10 ounce) box 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 or margarine in Dutch oven over medium heat; add celery, carrot, onion and garlic.
5
Cook for a few minutes until vegetables are almost tender.
6
Remove from heat; add milk, cheese and bouillon cubes.
7
Return to medium heat; cook until cheese melts and bouillon cubes are dissolved, stirring often.
8
Add pepper.
9
Stir cornstarch mixture, add to milk mixture.
10
Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a boil.
11
Add corn and peas, bring back to boil, lower heat and simmer for about 3 minutes.
12
Add macaroni and cook over low heat until heated through.
13
Adjust seasonings, if desired.

569

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 cup macaroni, uncooked, ¼ cup butter or ¼ cup margarine, 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