Macaroni and Cheese Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 1 cup cooked mini cocktail meatballs -OR- 8 oz lean ground beef
  • 2 tbs unsalted butter
  • 3 tbs flour
  • 3 cups low-sodium beef stock
  • ½ cup heavy cream
  • 6 oz process cheese (i.e. Velveeta) cubed
  • 1 cup cooked elbow macaroni
  1. If using ground beef, brown and drain; set aside.
  2. In a large saucepan or dutch oven, melt the butter over medium heat. Add the flour and stir until there are no lumps. Cook for 1 minute.
  3. Whisk the beef stock in gradually, taking care there are no lumps. Cook over medium heat until this just begins to boil.
  4. Reduce the heat to low and add the process cheese, stirring constantly until it's completely melted and blended.
  5. Stir in the cream, meatballs (or drained ground beef) and the cooked macaroni. Heat through and serve.
You can substitute chicken stock and cubed cooked chicken for the ground beef/meatballs and the beef stock.

You may substitute 2 cups shredded real cheddar for the process cheese, but bear in mind the soup will separate upon reheating.
Recipe by The Midnight Baker at