Mac and Cheese Soup

Mac and Cheese Soup

Luv2Cook 1

"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

45 m servings 341 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1509 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 t...

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 ...

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 ...

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 toget...

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 us...

Kids and adults LOVE this!

WITHSOME MINOR TWEAKING LOVED IT

Made this soup for dinner. Only thing I did different was substitute ground beef for the bacon.

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