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Mac and Cheese Soup

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A creamy, comforting mac and cheese soup featuring tender pasta shells in a cheesy broth with Velveeta and cheddar cheese, seasoned with dry mustard and Worcestershire sauce.

Ingredients

Scale
  • 2 cups uncooked small pasta shells
  • 4 tablespoons butter
  • 1 celery stalk, finely chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth or vegetable broth
  • 2 cups milk or half-and-half
  • 8 ounces Velveeta, cut into cubes
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Cook pasta shells to al dente in salted water; do not overcook as they will cook more in the soup.
  2. Melt butter in a large pot. Add celery and onion and cook until celery is soft.
  3. Sprinkle flour over the vegetables and stir into the butter; cook for 1 minute.
  4. Gradually whisk in chicken broth and milk. Bring to a simmer.
  5. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Simmer until slightly thickened.
  6. Add Velveeta cubes and stir until melted.
  7. Remove from heat and stir in shredded cheddar cheese.
  8. Stir in cooked pasta shells and serve immediately.

Notes

Be careful not to overcook the pasta initially, as it will continue to cook in the soup and absorb liquid. Using a combination of Velveeta and cheddar cheese creates a smooth, creamy texture with rich flavor.

Nutrition

Find it online: https://www.receipster.com/mac-and-cheese-soup/

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