Mac and Cheese Soup

I had pretty low expectations for this mac and cheese soup. I thought it might be too thick. Or not have much flavor. Oh, boy was I wrong about everything. This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right of cheese. And oh so creamy smooth. I should’ve doubled the recipe.
Mac and Cheese Soup

I like a bit of kick, a bit of heat, in my dishes so I admit to adding a good deal more cayenne pepper when I made this mac and cheese soup. Not so much that it overpowered the great flavors, but enough that I knew that it was there.

Feel free to use other varieties of Velveeta for totally new soup flavors.

Also try my creamy pimento cheese soup.

Mac and Cheese Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author Mike


  • 2 cups uncooked pasta shells I used medium-sized
  • 4 tablespoons butter
  • 1 stalk celery chopped fine
  • 1 medium onion chopped fine
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups whole milk
  • 8 ounces Velveeta cubed
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper


  • Cook pasta per package instructions. Drain well and reserve.
  • Melt butter in a large pot over medium-high heat.
  • Add the celery and onion and saute until the celery is softened.
  • Stir in the flour and cook another minute.
  • Slowly whisk in the milk.
  • Bring to a simmer and stir in the dry mustard, Worcestershire, garlic salt, black pepper and cayenne pepper.
  • Stir until the mixture thickens.
  • Add the Velveeta. Stir until melted.
  • Remove from heat and add the cheddar cheese. Stir until melted.
  • Stir in cooked pasta and serve.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.