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Mac and Cheese Soup

Mac and Cheese Soup

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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Ingredients

45 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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.

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Directions

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  • Prep

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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.

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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...

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 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 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 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

Not bad, reminds me of hamburger helper.

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