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Mac and Cheese Soup
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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 367kcal
Author Mike

Ingredients

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.

Nutrition

Calories: 367kcal | Carbohydrates: 39g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 1259mg | Potassium: 464mg | Fiber: 2g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 7mg | Calcium: 475mg | Iron: 1mg