Your favorite creamy comfort food transformed into belly-warming Macaroni and Cheese Soup!
When Fall is in the air I get in the mood for warm comfort foods, like this Macaroni and Cheese Soup! The Texas weather hasn’t decided to cool off quite yet. As I write this, it’s a week away from October and we’re still having days in the high 90’s…it’s ridiculous! But in any case, I’m getting in the mood for Fall anyway. Maybe I’m willing it to be cooler!
As a kid, I always loved macaroni and cheese and to this day I still do. It’s just one of those classic comfort foods that soothe the soul whether you’re young or old. Macaroni and Cheese Soup has all of the flavors of the savory side dish but adds some grown-up flavors. You can add or take away from this recipe very easily. It starts with sauteed onion, celery and carrots in butter to soften. These vegetables are almost invisible in the soup but give it a delicious flavor. Other additions to this soup are frozen peas and sweet corn. This adds beautiful color and more body to the soup. If you have finicky eaters, these vegetables can be omitted.
Tips for Macaroni and Cheese soup:
- To keep this a soup it’s important to cook the pasta completely before adding it to the soup. If you cook it in the soup, then it will turn into a casserole because it will absorb most of the liquid and also become soggy.
- If you have eaters who want meat in their main dish you can easily add coarsely chopped rotisserie chicken or cubed ham, both are delicious in this soup!
- This soup can be made in a slow cooker, however, you have to watch the heat so that you don’t curdle the milk and cheese mixture. Keep it on low for only a few hours and then switch it to warm once the cheese is melted and combined into the milk. Also, add the pasta right before serving so that it doesn’t get mushy.
Check out these other soul-soothing soups!
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Macaroni and Cheese Soup
- 16 oz elbow macaroni uncooked
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 clove garlic minced
- 16 ounces Velveeta cheese cubed
- 2 teaspoons chicken bouillon I use Better Than Bouillon
- 4 cups whole milk
- 2 tablespoons cornstarch
- ⅓ cup water
- 1 cup frozen petite English peas
- 1 cup frozen or canned corn kernels
- Cook macaroni per package directions; drain. Rinse in cold water; drain and set aside.
- Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.
- Once vegetables are tender, stir in minced garlic and cook, stirring constantly, for about 1 minute.
- Remove vegetable mixture from heat; set aside.
- Combine milk, bouillon, and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts.
- Combine cornstarch and water, stirring well; stir into the milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.