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Macaroni and Cheese Soup

 Macaroni and Cheese Soup
I've 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.
20 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 6 cups milk
  • 1 pound process cheese (Velveeta), cubed

Directions

  • 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. Yield: 20 servings (5 quarts).

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Macaroni and Cheese Soup (continued)

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