Best 12 Easy Mac And Cheese Soup Recipes

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Indulge in the ultimate comfort food experience with our collection of easy mac and cheese soup recipes! These creamy, cheesy soups are perfect for a quick and satisfying meal on busy weeknights or a cozy weekend lunch. With a variety of recipes to choose from, there's something for everyone's taste. From classic mac and cheese soup to unique twists like bacon and broccoli or buffalo chicken mac and cheese soup, these recipes offer a delightful blend of flavors and textures. Whether you prefer a simple and straightforward soup or one with loaded toppings, you'll find the perfect recipe here. So grab your favorite bowl and spoon, and get ready to savor the cheesy goodness of our easy mac and cheese soup recipes!

Check out the recipes below so you can choose the best recipe for yourself!

MACARONI AND CHEESE SOUP



Macaroni and Cheese Soup image

I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. -Emma Head, Sunrise Beach, Missouri

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

3 quarts water
5 teaspoons chicken bouillon granules
1-1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2-1/2 cups uncooked elbow macaroni
1 cup butter, cubed
3/4 cup all-purpose flour
6 cups whole milk
1 pound Velveeta, cubed

Steps:

  • In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

Nutrition Facts : Calories 261 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 619mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

MAC AND CHEESE SOUP



Mac and Cheese Soup image

This mac and cheese soup recipe is the soup version of the comfort food classic! It's quick and easy to make with everyday ingredients.

Provided by Natasha Bull

Categories     Soup

Time 30m

Number Of Ingredients 13

1/4 cup butter
1/2 medium onion (chopped)
2 sticks celery (chopped)
2 cloves garlic (minced)
6 tablespoons flour
4 cups chicken broth (or veggie broth)
1 cup heavy/whipping cream
1 teaspoon Worcestershire sauce
1/4 teaspoon salt (or to taste)
1 cup uncooked elbow macaroni
1/2 cup water (if needed)
2 cups sharp cheddar cheese (shredded )
Pepper (optional, to taste)

Steps:

  • Add the butter, onion, and celery to a pot and sauté for 4-5 minutes.
  • Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along to cook the raw flour taste out.
  • Slowly whisk in the chicken broth until all the flour has dissolved/there's no lumps.
  • Stir in the cream, Worcestershire sauce, and salt. Increase the heat to high and bring the soup to a boil.
  • Stir in the pasta, then reduce the heat so it's simmering but not boiling rapidly (medium-low heat works with my cast iron pot & gas stove). Cover the pot with the lid slightly ajar.
  • Let the soup simmer for about 15-20 minutes or until the pasta has cooked, stirring fairly often so it doesn't stick to the bottom of the pot. If the soup looks like it's becoming too thick, add the 1/2 cup of water (or even more if needed).
  • Turn the stove off, and stir in the cheddar gradually.
  • Season with pepper and extra salt if needed.

Nutrition Facts : Calories 465 kcal, Carbohydrate 23 g, Protein 14 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1010 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

MAC AND CHEESE SOUP



Mac and Cheese Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking spray
2 plum tomatoes, sliced 1/2 inch thick
4 1/2-inch-thick slices baguette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
  • Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
  • Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
  • Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

SPICY MAC AND CHEESE SOUP



Spicy Mac and Cheese Soup image

I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty.

Provided by Keri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

2 (7.25 ounce) packages macaroni and cheese mix
¼ cup butter
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon dry mustard powder
½ teaspoon ground black pepper, or to taste
1 ½ cups milk
¾ cup sour cream, divided

Steps:

  • Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  • Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  • Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 53.9 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 10.6 g, Sodium 909.8 mg, Sugar 10 g

MAC 'N' CHEESE SOUP



Mac 'N' Cheese Soup image

I came across this recipe a few years ago and made some changes to suit my family's tastes. Because it starts with packaged macaroni and cheese, it's ready in a jiffy. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

1 package (14 ounces) deluxe macaroni and cheese dinner mix
9 cups water, divided
1 cup fresh broccoli florets
2 tablespoons finely chopped onion
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2-1/2 cups 2% milk
1 cup chopped fully cooked ham

Steps:

  • Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 976mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

MACARONI AND CHEESE SOUP



Macaroni and Cheese Soup image

Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.

Provided by lisar

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
4 cups chicken broth
2 (14 ounce) cans diced tomatoes with green pepper and onion, drained
1 lb Velveeta cheese, cubed
salt and pepper
hot red pepper sauce
1 cup cheddar cheese, shredded (optional)

Steps:

  • Bring a medium saucepan of lightly salted water to a boil over high heat.
  • Add the macaroni and cook until tender, about 9 minutes. Drain well.
  • Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
  • Gradually whisk in the Velveeta until melted.
  • Stir in the cooked macaroni and heat through.
  • Season soup with salt and pepper and then add hot sauce.
  • Serve topped with cheddar cheese if desires.

Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.8, Sodium 1214.3, Carbohydrate 25.6, Fiber 0.8, Sugar 5.6, Protein 15

MACARONI AND CHEESE SOUP



Macaroni and Cheese Soup image

Good and creamy comfort food for those long cold winters.

Provided by SK H

Categories     Cream Soups

Time 25m

Number Of Ingredients 7

2 1/2 c water
1 pkg frozen peas and carrots
1 pkg kraft macaroni and cheese
1 1/2 tsp salt
1/2 tsp black pepper
1 qt milk
1 c shredded sharp cheddar cheese

Steps:

  • 1. In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots, the macaroni from the packaged mix (reserving the cheese packet), the salt and pepper. Return to a boil, cover loosely, and cook for 5 minutes, stirring occasionally
  • 2. Add the remaining ingredients, including the reserved cheese packet. Reduce the heat to medium, cover loosely, and simmer for 10 minutes, or until hot and creamy, stirring occasionally

MACARONI & CHEESE SOUP



Macaroni & Cheese Soup image

At first, we thought this mac and cheese soup simply couldn't be any tastier. Then we added corn, and it was.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 1-1/4 cups each.

Number Of Ingredients 6

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
4 cups fat-free milk
1 pkg. (10 oz.) frozen corn, thawed
4 green onions, sliced
1/2 tsp. black pepper
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Cook Macaroni in large saucepan as directed on package. Drain. Add milk to same pan; bring to boil. Return Macaroni to pan.
  • Add Cheese Sauce; cook and stir on low heat 2 min. until mixture is well blended.
  • Stir in corn, onions and pepper; cook 3 min. or until heated through, stirring frequently. Ladle into bowls; top with shredded cheese.

Nutrition Facts : Calories 340, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

EASY PLEASY MAC N CHEESY - US NAVY STYLE



Easy Pleasy Mac N Cheesy - US Navy Style image

I deployed with the U.S. Navy on the USS Enterprise, and it was there I had the best mac and cheese of my life. I've spent a number of years trying new recipes to produce the mild, thick and creamy version we were served. After numerous attempts and fails I came up with this. It's so simple and just like we got weekly while we were haze grey and underway.

Provided by Muffin Mom N Garlic Girl

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

8 ounces elbow macaroni
8 ounces processed cheese (such as Velveeta®), cubed
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup sour cream
¼ cup freshly shredded Parmesan cheese
½ cup milk
salt and ground black pepper to taste
½ cup crushed saltine crackers
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 43.2 g, Cholesterol 58.3 mg, Fat 22.4 g, Fiber 1.8 g, Protein 18 g, SaturatedFat 13.7 g, Sodium 1142.8 mg, Sugar 5.7 g

SIMPLE MAC AND CHEESE



Simple Mac and Cheese image

Super simple macaroni and cheese to make without having to make a white sauce! I have a casserole setting on my microwave and use that. Takes only 20 minutes.

Provided by BENNETT.MAYO

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 4

Number Of Ingredients 4

1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
½ cup shredded Cheddar cheese
1 ½ cups macaroni

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
  • Bake at 325 degrees F (165 degrees C) for 45 minutes.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 38.3 g, Cholesterol 20.9 mg, Fat 11.3 g, Fiber 1.3 g, Protein 12.4 g, SaturatedFat 5.1 g, Sodium 613.2 mg, Sugar 5.8 g

"SOUPER" EASY MACARONI AND CHEESE



A treasured find in Southern Living Magazine. Easy and Cheesy, that's the way we like it. You can substitute Cream of Mushroom soup for the Nacho Cheese soup if desired.

Provided by Dawn399

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can nacho cheese soup (undiluted)
1 (8 ounce) package cheddar cheese, and American cheese blend (shredded)
1/2 cup milk
1/2 teaspoon prepared mustard
1/4 teaspoon black pepper
8 ounces elbow macaroni (cooked)
1 (3 ounce) can French-fried onions

Steps:

  • Preheat oven to 350°F.
  • Stir together first 5 ingredients until blended.
  • Stir in macaroni.
  • Spoon mixture into a lightly greased 11x7 baking dish.
  • Bake at 350°F.
  • for 25 minutes.
  • Top with French fried onions and bake 5 more minutes.

MOM'S BAKED MACARONI AND CHEESE



Mom's Baked Macaroni and Cheese image

Quick and easy -- macaroni, cheese soup, milk and Colby cheese!

Provided by Courtnay

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 4

1 (16 ounce) package macaroni
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup milk
1 pound shredded Colby cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
  • Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 673.9 calories, Carbohydrate 65.5 g, Cholesterol 86.6 mg, Fat 30.9 g, Fiber 3.8 g, Protein 32.3 g, SaturatedFat 18.7 g, Sodium 849.1 mg, Sugar 3.8 g

Tips:

  • For a creamier soup, use half-and-half or milk instead of water.
  • Add a cup of shredded cheese to the soup for extra cheesy flavor.
  • Use different types of cheese for a more complex flavor, such as cheddar, mozzarella, or Parmesan.
  • Add some cooked bacon or sausage to the soup for a hearty and flavorful twist.
  • Garnish the soup with chopped green onions, chives, or parsley for a pop of color and freshness.

Conclusion:

This easy mac and cheese soup is a quick and easy meal that is perfect for a busy weeknight. It is made with simple ingredients that you probably already have on hand, and it can be customized to your liking. Whether you like it cheesy, creamy, or hearty, this soup is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this mac and cheese soup a try.

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