Mac and Cheese Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A super creamy mac and cheese in soup form!

  • 1/4 cup butter (or oil)
  • 1 cup onions, diced
  • 1 cup carrots, diced (optional)
  • 1 cup celery, diced (optional)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon ground mustard
  • 1/4 cup all-purpose flour (rice flour for gluten-free)
  • 6 cups chicken broth (or vegetable broth)
  • 2 cups elbow macaroni (gluten-free for gluten-free)
  • 1 pinch nutmeg (optional)
  • 1/2 cup heavy cream
  • 3 cups cheddar cheese, shredded
  • cayenne, salt and pepper to taste
  1. Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 5-7 minutes.
  2. Add the garlic and mustard, sprinkle on the flour, mix, and cook for 2 minutes.
  3. Add the broth, macaroni and nutmeg, bring to a boil, reduce the heat and simmer until the macaroni is tender, about 10 minutes.
  4. Add the cream and cheese, mix, and let the cheese melt into the sauce.
  5. Season with cayenne, salt and pepper to taste and enjoy!

Option: Add 1 diced jalapeno along with the onions, celery, carrots.
Option: Use your favourite mac and cheese cheese(s): cheddar, monterey jack, colby, swiss, parmesan, etc.
Option: Add crumbled blue cheese.
Option: Add 1 teaspoon worcestershire sauce.
Option: Add hot sauce to taste.
Option: Add sliced green onion.
Option: Add diced ham.
Option: Add bacon!
Option: Add broccoli!

Nutrition Facts: Calories 522, Fat 37g (Saturated 20g, Trans 0.2g), Cholesterol 105mg, Sodium 749mg, Carbs 46g (Fiber 2g, Sugars 7g), Protein 25g

Nutrition by: Nutritional facts powered by Edamam