Macaroni and Cheese Soup

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!

*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.

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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!

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!