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Close up of mac and cheese soup on a spoon

Mac and Cheese Soup

Warm and comforting Mac and Cheese Soup is a cheesy way to put a dinner on the table that the whole family will love. Leftovers are great for lunch, too!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 8


  • 4 Tablespoons Butter
  • 1 medium Yellow onion (diced)
  • 4 stalks Celery (thinly sliced)
  • 3 Carrots (peeled and thinly sliced)
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Black pepper
  • 8 cups Chicken or vegetable stock
  • 4 cups Cooked pasta (shape of choice)
  • 1/4 cup Cornstarch
  • 1 1/2 cup Milk
  • 4 cups Freshly shredded cheese (Sharp cheddar, Colby Jack, Mild cheddar, or any other combination that you'd like)
  • Additional salt, pepper and paprika (to taste)


  • Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in stock and bring to a slow boil.
  • Simmer soup for about 10 minutes, until carrots are tender, maintaining a low boil.
  • Completely dissolve cornstarch in milk and slowly pour and stir into soup.
  • Add cheese a little bit at a time, stirring after each addition, until completely melted.
  • Stir in cooked noodles. Season to taste with more salt, pepper and paprika. Serve and enjoy!


  • Use freshly shredded cheese for the best consistency.
  • Save any leftovers and enjoy for a delicious lunch the next day.
  • Make it the soup your own with add-ins such as crumbled bacon, lobster, cooked chicken or ham pieces.
Keyword Mac and Cheese Soup