• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Backyard BBQ
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Backyard BBQ
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Bowl and Spoon Recipes » Soup Recipes

    Published: Nov 8, 2012 · Modified: May 25, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Macaroni and Cheese Soup

    Sharing is caring!

    0 shares
    • Share
    • Tweet

    Creamy, cheesy, and super flavorful. Macaroni and cheese soup might look like soup just for the kiddos, but it has an adult flavor that everyone will enjoy!

    Macaroni and Cheese Soup Recipe

    *Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    Get MORE soup, stew, and chowder recipes!!

    Like and Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    MACARONI AND CHEESE SOUP     {PRINT THIS RECIPE}

    8 ounces elbow macaroni
    1 tablespoon butter
    1 - 12-ounce package of frozen winter squash, thawed and drained (if needed).
    freshly grated nutmeg
    2 medium carrots, chopped finely
    1 medium onion, chopped finely
    2 ribs celery, chopped finely
    1 tablespoon olive oil
    salt and pepper
    1-quart chicken stock (**more to thin if needed)
    1 cup dry white wine
    6 ounces cream cheese, softened
    3 cups shredded sharp cheddar cheese
    1 cup shredded Swiss Cheese
    6 slices of American Cheese
    1 pound Velveeta cheese, cut into chunks

    -In a large stockpot, cook the macaroni a few minutes shy of what it says on the package directions. Drain.
    -To the macaroni, add the thawed winter squash and nutmeg and stir well to combine. Set aside.
    -In a large pot over medium-high heat, cook the carrots, onion, and celery in the olive oil until very soft (approximately 5-7 minutes).
    -Season with salt and pepper.
    -Reduce the heat to medium.
    -Add the chicken stock and the wine to the softened vegetables and bring to a low simmer.
    -Stir in the cream cheese, cheddar, Swiss, and American cheeses. Stir well to combine so that the cheeses melt.
    -Add the macaroni and squash mixture into the pot. Stir well.
    -Add the cubed Velveeta cheese into the pot and reduce the heat to low.
    -Continue cooking on low, stirring occasionally until the soup is thickened and heated through.
    (I tried this recipe without the Velveeta and to be honest, the soup wasn't thick enough for our tastes. The addition of the Velveeta cheese was definitely the ingredient that brought this soup all together).*If the soup has become too thick for your taste, thin with some additional chicken stock and stir to heat through.**
    -Season with additional salt and pepper (if needed) and serve!

    Bacon Cheddar Buttermilk Biscuit Recips

    I served my soup with some amazingly delicious Bacon Cheddar Buttermilk Biscuits. These tasty little morsels were even better when dipped into this creamy, cheesy goodness.

    Here is a BONUS comfort food recipe if you'd like to make them to go along with the soup. I highly recommend it!!!

    BACON CHEDDAR BUTTERMILK BISCUITS     {PRINT THIS RECIPE}

    2 cups all-purpose flour
    1 tablespoon sugar
    ¾ teaspoon baking soda
    1 teaspoon salt
    ½ teaspoon black pepper
    ½ teaspoon garlic powder
    1 cup buttermilk
    1 pound cooked and crumbled bacon
    1 cup sharp cheddar cheese, grated

    -Preheat the oven to 425 degrees.
    -Cook the bacon until crisp. Drain. Cool and crumble. Set aside.
    -In a large bowl, whisk together the flour, sugar, baking soda, salt, pepper, and garlic powder.
    -Add the buttermilk and using a wooden spoon, mix until just combined. *Do not over mix the dough*
    -Stir in the cheese and the crumbled bacon.
    -Using a tablespoon, drop the dough onto (2) parchment-lined baking sheets leaving space in between.
    -Bake for approximately 10-12 minutes, or until the biscuits are nicely golden brown.
    -Serve with the soup and know you've been hugged...tightly!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    To see more, like and follow me across my social media platforms (buttons shown below), and don't forget to tag me (@kudoskitchen) with photos and comments on the recipes you've made. I'll see you there!

    Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!

    Until we eat again, I hope you have a delicious day!

    Custom Renee Signature

    « Unstuffed Chicken Cordon Bleu
    White Chocolate Cinnamon Silk Pie »

    Reader Interactions

    Comments

    1. Mardi @eatlivetravelwrite says

      November 10, 2012 at 9:13 pm

      Mac and cheese SOUP? Genius Renée 🙂

      Reply
    2. Robin @ Simply Southern Baking says

      November 10, 2012 at 11:31 am

      What great comfort food to share for this worthy cause! Love the bonus biscuit recipe!

      Reply
    3. Megan @ Cooking Whims says

      November 08, 2012 at 8:41 pm

      Oh my goodnesssssssss mac and cheese in soup form? ?? I'm in heaven

      Reply
    4. The Captain's Daughter says

      November 08, 2012 at 7:03 pm

      You are an angel!

      Reply
    5. Paula says

      November 08, 2012 at 5:53 pm

      This is the thickest cheesiest soup I've ever seen and those biscuits look heavenly. What a lovely post Renee and what a hearty comfort soup. Perfect for this #FBS4Sandy.

      Reply
      • Renee Goerger says

        November 08, 2012 at 6:04 pm

        Certainly not something you could eat everyday, but good when you need a little comforting 🙂

        Reply
    6. Jenn says

      November 08, 2012 at 5:36 pm

      What a creative idea, I love the concept of a mac & cheese soup!! Thanks so much for spreading the word about donating to hurricane relief efforts.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    Primary Sidebar

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More about me →

    Ice Cream Recipes

    • Ice Cream Cone Cake Pops
    • Frozen Greek Yogurt Banana Split
    • Chocolate Cherry Kahlua Ice Cream
    • Baked Alaska for Two

    Side Dish Recipes

    • Make-Ahead Sunflower Crunch Salad
    • French Lentil Salad
    • Old-Fashioned Red Bean Salad
    • German Potato Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2022 Kudos Kitchen By Renee