Macaroni and Cheese Soup Recipe
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Macaroni and Cheese Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 20 servings


  • 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 milk
  • 1 pound process cheese (Velveeta), cubed

Nutritional Facts

1 cup: 261 calories, 17g fat (11g saturated fat), 49mg cholesterol, 619mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.


  1. 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.
  2. 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. Yield: 20 servings (5 quarts).
Originally published as Macaroni and Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

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Handypatsy User ID: 8591132 235800
Reviewed Oct. 28, 2015

"How can it be "one of a kind" yet the author has made it at "many different jobs?" - at any rate, it's bland and my family hated it."

mangia-mangia User ID: 6248064 45188
Reviewed Oct. 2, 2011

"I have made this soup approx. 15 times and have shared with friends and work. I have never received a complaint, only people begging for this recipe. You can not go wrong and the kids love it!"

lisalc98 User ID: 1431289 47919
Reviewed Nov. 7, 2010

"I think this is a great family soup and a wonderful way to sneak some vegetables in for your kids. The shredded carrots in the soup actually look like shredded cheese (my sister thought it was the whole time she was eating it). This was really easy to make and I'll for sure make it again! I halved the recipe and it was plenty for 3 adults and a toddler, plus we had leftovers."

ginabee User ID: 3428793 21234
Reviewed Oct. 11, 2010

"needs more veggies and pasta, perhaps some ham and seasoning."

MBerube User ID: 3570001 75121
Reviewed Oct. 5, 2010

"Great Flavor! The only thing I would do is double the filling. My Husband and I felt it needed more of the feeling. I added more and it was even better."

outofthatbox User ID: 5058999 75120
Reviewed Apr. 13, 2010

"My step daughters mother made this on New Years Eve for 14 kiddos + parents. There was plenty to go around and none left over. My kids still ask for this."

breeann1979 User ID: 1346467 15250
Reviewed Dec. 31, 2009

"This is one of the best soups I've ever eaten. My mom claims to be a soup lover said it was awesome!"

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