Mac and Cheese Soup

This post may contain affiliate links. Please read my disclosure policy. Mac and Cheese Soup is creamy and cheesy just like mac and cheese and if you’re a mac and cheese lover (who isn’t?), this soup is sure to become a favorite. A warm bowl of this soup is the perfect ending to a fall or winter day. Table of ContentsTender pieces of pasta floating in a super cheesy broth- who can resist that? Kids will love its simple but delicious flavor. With both cheddar cheese and Velveeta cheese, this soup has plenty of cheese flavor. I used little shells for the pasta, but you could use any shape. Be sure not to overcook the pasta though. If anything you want to undercook it just a touch. Swimming in that cheesy, warm liquid, it will get plenty soft. In fact, this soup is best eaten the day it is made. Over time the pasta will suck up the liquid and it won’t be soup anymore.   🙁 Make in Under 30 Minutes This soup doesn’t take long at all to make and it’s the perfect meal to make at the end of a long workday when you’ve really worked up an appetite. If you’re organized it can easily be made in well under 30 minutes. A little onion, celery, dry mustard, Worcestershire sauce, and garlic sauce give it plenty of flavor. Spice Level I also like to add just a touch of cayenne pepper. Enough for your taste buds to notice it, but not enough to make it spicy. Of course, you could add more and make it spicy. With a blog named Spicy Southern Kitchen, I certainly can’t discourage anyone from making something spicy.  🙂 Never miss a recipe. Follow Spicy Southern Kitchen on Facebook, Instagram, and Pinterest. Mac and Cheese Soup Mac and Cheese Soup is creamy and cheesy just like mac and cheese and if you’re a mac and cheese lover (who isn’t?), this soup is sure to become a favorite.  PREP: 15 minsCook pasta shells to al dente in salted water. They will cook a little more in the soup and absorb liquid from it, so be careful not to overcook.Melt butter in a Dutch oven or large pot. Add celery and onion and cook until celery is soft.Sprinkle flour on top of celery and onion. Stir it into the butter and cook 1 minute.Gradually whisk in chicken broth and milk. Bring to a simmer. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Continue to simmer until it thickens some.Add cubes of Velveeta and stir until melted.Remove from heat and stir in cheddar cheese.Stir in cooked pasta and serve.Leave a comment below and tag us @spicysouthernkitchen on social media! Sharing this recipe with The Weekend Potluck.