Mac and Cheese Soup

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.

Course Main

Cuisine American

Keyword mac and cheese, macaroni and cheese, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 367kcal

Equipment

Stock Pot

Ingredients

2 cups 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 cheddar cheese shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper

Instructions

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.

Notes

You may have to add a little milk if reheating leftover soup.

Nutrition