Mac and Cheese Soup


When you run out of time and need to whip up dinner fast, use a couple of boxes of mac and cheese to make a tasty soup with some basic pantry ingredients as add-ins.

Modified from: Spicy Mac and Cheese Soup

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30 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use.
  2. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot, (under cook as it continues in the soup!)
  3. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, onion powder,cumin, dry mustard, pepper, and contents of cheese mix packets.
  4. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  5. Add cooked ground (taco) beef if you're using it! Stir in sour cream and serve.



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