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 elbow macaroni, uncooked; 1/4 cup margarine; 1/2 cup carrots, finely chopped; 1/2 cup celery, finely chopped; 1 sm. onion, finely chopped; 4 cups milk; 1-1/2 cup (6 oz.) processed American Cheese, shredded; 2 tbsp. chicken-flavored granules (instant type); 1/2 tsp. white pepper; 2 tbsp. cornstarch; 2 tbsp. water; 1 can (8 oz.) whole kernel corn, drained; 1/2 cup frozen English peas

Servings: persons

1 cup elbow macaroni, uncooked
1/4 cup margarine
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 sm. onion, finely chopped
4 cups milk
1-1/2 cup (6 oz.) processed American Cheese, shredded
2 tbsp. chicken-flavored granules (instant type)
1/2 tsp. white pepper
2 tbsp. cornstarch
2 tbsp. water
1 can (8 oz.) whole kernel corn, drained
1/2 cup frozen English peas

1
Cook macaroni according to package directs, omit salt, drain, rinse with cold water, set aside.
2
Melt margarine in a large skillet over medium high heat, add carrot, celery and onion.
3
Cook, stirring constantly 5 to 7 minutes or until tender.
4
Remove from heat; set aside.
5
Combine milk and cheese in a heavy Dutch oven, cook over medium heat, stirring often, until cheese melts.
6
Stir in bouillon granules and pepper.
7
Combine cornstarch and water, stir well, stir into milk mixture.
8
Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
9
Boil 1 minute longer, stirring constantly.
10
Stir in macaroni, vegetable mixture, corn and peas, cook over low heat, stirring constantly until thoroughly heated.

428

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 elbow macaroni, uncooked, 1/4 cup margarine, 1/2 cup carrots, finely chopped, 1/2 cup celery, finely chopped, 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