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Mac and Cheese Soup with Veggies

This easy mac and cheese soup recipe is kid friendly fun. Made with Velveeta, cheddar cheese and fun shaped pasta, it’ll be your new favorite comfort food.

Ingredients

Scale

7 oz. Love (Heart & Flower) pasta (1/2 bag, or approx. 2 cups), or any other fun shape

4 T. butter

1 large carrot, finely diced

1 celery stalk, finely diced

1 medium onion, finely diced

3 T. all-purpose flour

2 cups chicken or vegetable broth

2 cups milk (2% milk, skim, or even oat milk)

8 oz. Velveeta, cut into cubes

1 cup shredded sharp cheddar cheese

1 t. Worcestershire sauce

1 t. dry mustard

½ t. kosher salt

½ t. garlic salt

¼ t. black pepper

Dash of cayenne pepper (optional)

Fresh parsley, for garnish

Instructions

Cook pasta according to package directions, but approximately one minute less, so it is al dente in texture. The pasta will continue to cook once in soup, so you don’t want to overcook! Drain and rinse with cold water.

In a large pot or Dutch oven, melt butter over medium heat.  Add the carrots, celery, onion, and sauté until veggies are tender approximately 4-5 minutes.

Add flour to veggies and stir until combined, about 60 seconds.

Gradually add and whisk in the milk and broth.  Add the Worcestershire, dry mustard, both salts, pepper, and cayenne (if desired). 

Bring to a simmer and cook until slightly thickens. 

Add Velveeta and stir until melted.

Remove from heat, stir in cheddar cheese, and then pasta.

Serve!  Garnish with fresh chopped parsley for some color!

 

 

 

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