Recipe by Luv2Cook
"A soup version of macaroni and cheese. Feel free to use the spices and flavorings that suit your family. We like peppery and warm seasonings, hence the chili pepper. This is a basic canvas that you can make all your own."
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1 (7 ounce) package
onion, finely chopped
minced garlic, or to taste
2 (14 ounce) cans
1 (16 ounce) jar
cheese sauce (such as Ragu® Double Cheddar)
chicken bouillon granules
ground red chili pepper, or to taste
ground black pepper
crushed red pepper flakes, or to taste
I was a little skeptical when I first saw this recipe, and when I went grocery shopping bought a few things to add to the recipe if I didn't like it. However, once I finished the directions, I tasted it and fell in love!! I made too much macaroni, so it turned out more like actual mac n cheese (and after it set overnight, it really WAS) but I adored it. I will definitely be making this again!
I followed the recipe exact, only cutting the recipe in half though I did not cut the bacon in half, I kept that the same. For us, the chicken bouillion made this way too salty. We really could not eat past a couple bites. I'd make this again but omit it all together--I think it would be much better.
I have to admit, I was surprised at how well this turned out. I had never heard of mac and cheese soup and mostly tried the recipe out of curiosity, but it tasted really great! I'm pretty sure my husband would have eaten the whole pot on his own. I did add a can of tomatoes with green chilies, just because it seemed like it needed a little more color. Super easy and pretty tasty!
Thank you, Luv2Cook, for this quick and satisfying soup recipe! I whipped this up with what I had in my pantry on the fly so had to sub for the jarred cheese sauce. I used one can of Campbell's Cheddar Cheese Soup and 4 oz. of Velveeta cheese chunks. Everything else was made per the recipe. Next time I will dial back the chicken bouillon to one tablespoon. We're a little salt/sodium sensitive. Thank you again!
I was so excited to try this! I found it to be way too salty. The chicken bouillon I believe put it over the top. I will try this again but lessen the amount of bouillon if not omit it all together. Also may try a low sodium broth. It was very easy to put together and would have tasted great otherwise! Thank you for the recipe.
WITHSOME MINOR TWEAKING
My 12-year-old daughter and I made this together. We really liked it, though we did make some changes. We didn't have jar cheese sauce so we made "Glen's Cheese Sauce." I think I would always use that as the cheese base instead of something processed. We decided to leave out the bouillon and just added more chicken broth at the end to thin the consistency out a little. We were confused by what "ground red chili pepper" is exactly. We replaced with cayenne pepper. Wow! That was spicy, which we both like. But I can't serve it to my son, so I think we would reduce that by half or use paprika instead.
Kids and adults LOVE this!
* Percent Daily Values are based on a 2,000 calorie diet.
Mac and Cheese Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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