Mac and Cheese Soup Recipe -
Mac and Cheese Soup Recipe
  • READY IN 45 mins

Mac and Cheese Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Place the chopped bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain the bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings.
  2. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Heat reserved bacon drippings in a large saucepan over medium heat, and cook the onion until translucent, about 5 minutes; stir in the garlic, and cook until the garlic is softened, about 2 more minutes. Mix in bacon bits, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook, stirring occasionally, until the flavors have blended, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2011

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!

Most Helpful Critical Review
May 20, 2012

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.


12 Ratings

Sep 05, 2011

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!

Feb 13, 2013

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!

Jan 16, 2012

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.

Jan 23, 2012

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.

Jun 11, 2012


Jul 21, 2014

Kids and adults LOVE this!


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 1509 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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