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Macaroni and Cheese Soup

Macaroni and Cheese Soup

Kids and adults alike will love this hearty and comforting vegetarian Macaroni and Cheese Soup recipe that is packed with vegetables and sharp cheddar cheese.

Course Main
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 - 6 people
Author Heather H. of Kitchen Concoctions www.kitchen-concoctions.com


  • 1 cup dry elbow macaroni
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 3-4 cups low sodium vegetable broth
  • 1 cup milk
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dry mustard
  • ½ teaspoon each kosher salt and fresh black pepper, or to taste
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 tablespoons parmesan cheese


  1. Bring a large soup pot of salted water to a boil. Add the macaroni and boil pasta in salted water according to package directions for al dente. Drain pasta and set aside.
  2. Return soup pot to stove top and melt butter over medium heat. Add chopped onions, carrots and celery and sauté until soft, about 5-8 minutes. Add garlic and sauté for 1-2 minutes.
  3. Sprinkle flour over vegetables and stir to combine. Stirring constantly, slowly stir in 3 cups of vegetbale broth. Continue stirring until flour is completely mixed in. Slowly stir in milk, nutmeg, dry mustard powder, salt and black pepper.
  4. Increase heat to medium-high and bring soup to a boil. Boil for 3-4 minutes, then reduce heat to low, cover and simmer for 10-12 minutes.
  5. Stir in cheddar and parmesan cheese, stirring until all the cheese is melted and mixed in. Remove soup from heat and stir in cooked macaroni pasta. Serve immediately topped with additional cheddar cheese and green onions, if desired.

Recipe Notes

If soup thickens top much while simmering or after refrigerating leftovers, stir in additional broth as needed.

Recipe adapted from Skinny Taste