Did You Say Macaroni and Cheese Soup?

Macaroni and Cheese Soup


Yes I did say macaroni and cheese soup! It’s awesome and teeters on the verge of sinful. Make this on a cold snowy night and you are headed for decadent and rich bowl of comfort. Sometimes you just have to go for it.

I have spent years trying to create the perfect macaroni and cheese. There are thousands of recipes and techniques and another thousand opinions on what makes that perfect mac and cheese. My favorite includes four cheeses and each serves a very special purpose–a flavor explosion. In my opinion the perfect mac and cheese combo includes aged White Cheddar and Swiss or Gruyere Cheese, freshly grated Parmesan cheese and Monterey Jack cheese. They all compliment each other and bring their own personalities to the party.

Naturally, the next step for me was to put this combination to work in a bowl. Below is the recipe I created for my macaroni and cheese soup. I call this my adult version, which, by the way, goes great with wedge of crusty bread and a glass of red wine. In a few day’s I’ll pass on another version the kids are going to love.


  • 1 lb elbow macaroni (cooked according to package directions)
  • 1 1/2 C onion (diced)
  • 3/4 C celery (diced)
  • 3/4 C carrots (diced)
  • 1/4 C flour
  • 6 oz bacon (cut into 1/4 inch pieces)
  • 3 tbs Dijon mustard
  • 6 C chicken broth
  • 1 C shredded white cheddar cheese
  • 1 C shredded Gruyere or Swiss cheese
  • 1 C shredded Parmesan cheese
  • 1 C shredded Monterey Jack cheese
  • 3/4 C heavy whipping cream
  • 1/4 tsp ground or fresh nutmeg (optional)
  • Fresh Cracked Pepper (to taste)
  • Salt (to taste)

YIELD: 16 Cups


DIRECTIONS Saute bacon, onion, celery and carrots in large soup pot until vegetables are soft. Add flour and Dijon mustard, cook for 3-5 minutes on low. Add chicken broth and simmer until mixture starts to thicken (think of the consistency of a gravy).

Slowly add each cup of cheese one at a time waiting until each is incorporated into mixture over medium/low heat, stirring constantly. (Note: you may want to add a 1/2 cup of each cheese and then do a taste test before adding the remainder of each, sometimes one cheese may overpower the others. This will allow you to adjust the amounts accordingly). Once all of the cheese has been added, salt and pepper to taste and add nutmeg if desired. Simmer on low for 5 to 10 minutes allowing the flavors to mingle.

Just before serving add heavy cream and cooked elbow noodles. If you would like more broth add less noodles, less broth more noodles. Top each bowl with sprinkle of cheese or bacon bits if desired.

NUTRITIONAL INFO (Per One Cup Serving) 366 Calories, 26.3 g Carbohydrates, 1.6 g Fiber, 21.4 g Fat, 17 g Protein.

NOTES: There are many ways to lighten this up. Use evaporated milk instead of heavy cream; substitute low fat cheeses; cut each cheese to 3/4 C it may be enough for you, just taste test as you go.; replace bacon with Canadian bacon and add 1 tbs butter or 2 tbs olive oil; use fortified, high fiber, enhanced or whole wheat pasta.  Throw some leftover or cooked veggies like broccoli or cauliflower in with the pasta! Try any combination of these. Enjoy.

5 Responses to Did You Say Macaroni and Cheese Soup?
  1. Susan Simmer
    September 20, 2012 | 11:24 am

    Love the depth of flavor the bacon, onion and chicken stock bring to the mac and cheese. First time I made it I had misplaced the recipe and had to go by memory. Turned out great. I’ve made cheese sauce before. Daughter wanted me to teach her. Thought I’d make it again for my brother and his daughter while my parents were away in Paris, France. This time, with recipe in hand, it was a complete failure. I believe it was because the broth was too hot when my niece and I added the cheese. The cheese turned into a gummy ball that just refused to dissolve. In an effort to salvage dinner I scooped the cheese out and it subsequently hardened to a rubber ball. I would recommend adding the cheese at the same point you add the flour and mustard and bringing the heat up on them together. Thank you so much for the recipe, I’m making it again on Saturday for a party.

    • Steph
      December 1, 2012 | 4:23 pm

      Susan Simmer- I do not know if this was the problem, but I have noticed that pre-shredded packaged cheese does not melt or mix into recipes like cheese that you shred yourself. This prompted me to read the ingredients and sure enough most pre-shredded cheese is tossed with an additive to keep the shreds from sticking together in the package. I now read the ingredients on all cheese to make sure it 100 percent real and shred my own.

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    September 29, 2011 | 1:45 am

    [...] Crockpot Pumpkin Chili from Kalyn’s Kitchen Black Bean and Peach Salsa Soup from Soup Chick Macaroni & Cheese Soup from The Savory Spoonful Pinto Bean & Sweet Potato Stew from Peas and Thank You Beef & [...]

  3. Nat
    February 25, 2011 | 12:35 pm

    Yummm Now thats what I call a good comfort food! Looks great!

    • admin
      March 24, 2011 | 7:42 pm

      Hi Nat, Welcome to my blog. Tell all your friends about it!

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