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.
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
- 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.