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+ servings

Macaroni and Cheese Soup

How about some warm and comforting macaroni and cheese but the surprise is it’s soup!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Comfort Foods, soups
Cuisine: American
Keyword: mac and cheese, quick soup recipes
Servings: 4 -6
Calories: 566kcal


  • 1 cup cooked mini cocktail meatballs -OR- 8 oz lean ground beef
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 3 cups low-sodium beef stock
  • 1/2 cup heavy cream
  • 6 oz process cheese i.e. Velveeta cubed
  • 1 cup cooked elbow macaroni


  • If using ground beef, brown and drain; set aside.
  • 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.
  • Whisk the beef stock in gradually, taking care there are no lumps. Cook over medium heat until this just begins to boil.
  • Reduce the heat to low and add the process cheese, stirring constantly until it's completely melted and blended.
  • 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.


Serving: 1serving | Calories: 566kcal | Carbohydrates: 20g | Protein: 25g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 141mg | Sodium: 1113mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 486mg | Iron: 2mg