Macaroni and Cheese Soup

Name: Macaroni and Cheese Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20 servings (5 quarts)
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 all-purpose flour; 6 cups whole milk; 1 pound Velveeta, cubed

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 10 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Emma Head

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

TEST KITCHEN APPROVED

Macaroni and Cheese Soup

8 Reviews Add your review

Yield:20 servings (5 quarts)

Prep:10 min

Cook:30 min

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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 all-purpose flour
6 cups whole milk
1 pound Velveeta, cubed

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Directions

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.