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Mac and Cheese Soup
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5 from 2 votes

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. 
Course Soup
Cuisine Southern
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 422kcal
Author Christin Mahrlig


  • 2 cups uncooked small pasta shells
  • 4 tablespoons butter
  • 1 celery stalk, finely chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth or vegetable broth
  • 2 cups milk or half-and-half
  • 8 ounces Velveeta, cut into cubes
  • 1 cup shredded cheddar (4 ounces)
  • 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 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.


Calories: 422kcal