Tuesday, October 5, 2010

Macaroni and Cheese Soup

Take all the things we love about macaroni and cheese, the creamy cheese and tender pasta, and transform it into a delicious soup.

Macaroni and Cheese Soup

As soon as I saw this Mac 'n Cheese Soup recipe in one of those freebie Cuisine at Home promo magazines that comes in the mail, I knew I wanted to try it, and I just so happened to have everything on hand that I needed except for the whole milk. Now that's the kind of recipes that I like!

I made a few changes, but gotta say ... this soup is just delicious - but c'mon. How the heck could it not be? It's like a big ole bowl of super creamy macaroni and cheese comfort. O.M.G.

Don't skip the topping, unless of course you really aren't a fan of blue cheese. I'm not exactly in love with it but with a mixture of green onion, bacon and blue cheese - it really accents the soup and is a nice texture and flavor contrast.

Recipe: Mac n' Cheese Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings


For the Topping: (optional)
  • 3 slices of bacon
  • 1/4 cup of blue cheese
  • 1 green onion, sliced
For the Soup
  • 2 cups of dry elbow macaroni
  • 3 tablespoons of butter
  • 1/2 stalk of celery, minced fine
  • 1/2 of a medium onion, minced fine
  • 1/3 cup of all purpose flour
  • 2-1/2 cups of chicken broth
  • 2 cups of whole milk
  • 4 cups of shredded sharp cheddar cheese
  • 1/2 teaspoon of dry mustard
  • Pinch of nutmeg
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • Salt to taste, only if needed

Cook the bacon until crisp; cool, chop, and set aside. In a small bowl, stir together the blue cheese and green onion. Add the chopped bacon and set aside. Prepare pasta according to package directions, drain and set aside.

Melt butter in a small soup pot; add the celery and onion and saute until tender but not browned. Sprinkle in the flour and cook over medium to medium high heat, stirring constantly for about a minute. Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Repeat with the milk. Bring the mixture back up to heat until fully warmed through, but do not allow it to boil! Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.

Add the dry mustard, Cajun seasoning and a grating of nutmeg - about 4 or 5 passes on a microplane if using whole nutmeg - and heat through until hot. Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil. Taste and add salt, only if needed. Remove soup from the heat and serve immediately, garnished with a pinch of the blue cheese mixture.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from Cuisine at Home
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Posted by on October 5, 2010

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  1. I'm not a fan of blue cheese, but the recipe sounds delicious!

  2. Sounds yummy! I've never seen a recipe for macaroni and cheese soup before. Looking forward to trying it!

  3. comfort food at it's best!! This looks fantastic!


  4. This is now on my list to try!

  5. mac and cheese is my favorite food on earth, never heard of such a thing. Willing to try this one, looks good

  6. I love the blue cheese... it sounds terrifici

  7. hey lady just poppin in and sayin hi :) Saw your group email you sent :)

  8. Oh my gosh Mary, my son would flip! He loves mac n cheese. I must must make this for him. I can't wait to hear him when I say, Oh and this is one of Mary's recipes! One day I'm gonna send you a recording of him calling your name!

  9. I'm going to go run a few miles and then make this, because dayum, that looks fantastic! And the blue cheese,bacon and stuff topping just puts it over the top.

  10. Except for the blue cheese, I'd be all over this!

  11. I made this for dinner and it was heavenly! I omited the bacon because I didnt have any thawed but even my picky eater loves it (he's 4) Thank you so much for sharing. I also got my mother hooked on your website. I used to call her all the time for her recipes now she is calling me! LOL

  12. this sounds pretty righteous... creamy and delish in my mind, ima try it out.

  13. Made this for dinner tonight (minus the green onions and blue cheese and plus chopped carrots). It was fantastic! We will be having this often, especially as the days get chillier! I'm already working on freezer baggies with minced celery, onion and carrots so they'll be on hand for the other two soups I want to try (Leek and Cabbage with Andouille and Chicken Dumplin'). Can't wait to try those, too! Thanks for the delicious recipes!

    1. I hear ya - I'm really ready for soup myself but it's been pretty hot here still. We got a couple days break about a week ago & I heard next week another cold front is coming, yay! Thanks so much for taking the time to come back by and let me know you enjoyed the soup!

  14. I hate hate hate blue cheese! However I made this tonight and the blue cheese gave it a wonderful taste. I never thought in a million years I would say that. Lol

    1. LOL I'm so with you on that & I'm glad you took the plunge! I'm not the biggest fan of blue cheese myself, though I can take it in small doses, but it really does add to this soup. Glad you enjoyed it!!

  15. I'm a little confused on the recipe. After you combine the blue cheese, green onion and bacon...do you add the dry mustard, Cajun seasoning and nutmeg to that blue cheese mixture and then add to the heated pan, or do you keep the blue cheese etc separate and just use it for topping only? And if so, does the dry mustard, etc go with the topping or in the soup?

    1. Hi Theresa! So sorry for the confusion. The blue cheese, green onion and chopped cooked bacon are strictly for the topping. The dry mustard, Cajun & nutmeg go into the soup. This recipe is a few years old so I'll try to go back and rewrite the instructions to be a little more clear - thanks so much for pointing that out!

    2. Thank you for replying so quickly! I am making this for my extended family Christmas celebration this weekend. The theme is " Comfort and Joy". Macaroni and cheese soup combined two of my favorite comfort foods! Thank you!

    3. Oh yes, this will be perfect! The garnish can be omitted altogether, although I do think it adds a little oomph to the soup and I'm not a big fan of bleu cheese at all!


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