This hearty Macaroni & Cheese Soup is the ultimate comfort food, blending tender elbow pasta with a rich, velvety cheese sauce. Loaded with sweet corn, peas, and sautéed carrots and celery, it offers a perfect balance of creamy texture and savory flavor. ItâÂÂs an ideal weeknight dinner that comes together quickly but tastes like it simmered all day. Serve it hot with crusty bread for dipping. ItâÂÂs a family favorite that brings warmth to the table on chilly evenings.
Macaroni & Cheese Soup
Description
This hearty Macaroni & Cheese Soup is the ultimate comfort food, blending tender elbow pasta with a rich, velvety cheese sauce. Loaded with sweet corn, peas, and saut&# 195;©ed carrots and celery, it offers a perfect balance of creamy texture and savory flavor. ItâÂÂs an ideal weeknight dinner that comes together quickly but tastes like it simmered all day. Serve it hot with crusty bread for dipping. ItâÂÂs a family favorite that brings warmth to the table on chilly evenings.Ingredients
Directions
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Cook macaroni according to package directions, omitting salt.
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Drain macaroni, rinse in cold water, and set aside.
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Melt butter in a large skillet over medium-high heat.
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Add carrots, celery, and onion to the skillet.
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Cook vegetables, stirring constantly, for 5 to 7 minutes or until tender.
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Remove vegetable mixture from heat and set aside.
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Combine milk and processed cheese in a heavy Dutch oven.
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Cook over medium heat, stirring often, until cheese melts.
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Stir in chicken bouillon granules and ground white pepper.
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In a small bowl, combine cornstarch and water, stirring well.
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Stir the cornstarch mixture into the milk and cheese mixture.
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Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
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Boil for 1 minute, stirring constantly.
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Stir in the cooked macaroni, vegetable mixture, drained corn, and frozen peas.
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Cook over low heat, stirring constantly, until thoroughly heated.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 720.9kcal
- % Daily Value *
- Total Fat 63.8g99%
- Saturated Fat 39.2g197%
- Cholesterol 162.8mg55%
- Sodium 610.5mg26%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 2.8g12%
- Sugars 5.7g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original instructions listed ingredients for the sauce (bouillon, pepper, cornstarch, water, corn, peas) within the step list. These have been incorporated into the cooking process. Ensure you have 2 tablespoons chicken bouillon granules, 1/2 teaspoon ground white pepper, 2 tablespoons cornstarch, 2 tablespoons water, 8 oz canned whole kernel corn (drained), and 1/2 cup frozen English peas on hand.
For a richer flavor, you can substitute half-and-half or heavy cream for the milk, though the original recipe implies using milk for the cheese sauce base.
This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup has thickened too much.
