Every little kid loves macaroni and cheese and I was no different. It was my favorite food when I was younger and even though I’m older now, it is still one of my favorites. As I’ve gotten older though, my palate has changed and to be frank, the “blue box” doesn’t work so well for me now. I want creamy and delicious. I want cheesy with real cheese. I want nutrition that I can safely feed my daughter and on days when I want that deep down, soul soothing comfort food? I want this macaroni and cheese soup recipe.
One of the reasons that this macaroni and soup recipe is one of my favorites is because of how versatile it is. One of my favorite things to do is add chicken to it! If I want fresh chicken, I use Zaycon Foods chicken breasts. Yes. I specifically only use Zaycon in this recipe. The reason for it is that this is one of my comfort food recipes. I want good, quality meat with it when I add to it. Zaycon has the best chicken and bacon I’ve ever tasted so I make sure to specifically use them only. If I’m on a time crunch, I add Legacy Foods chicken. It’s quick and easy to use and every bit as quality as Zaycon so I still get a quality meal but with half the work. In fact, this is one of my favorite freeze dried food recipes that I make.
Macaroni and Cheese Soup Recipe
This macaroni and cheese soup recipe is also really good with smoked sausage mixed in or bacon sprinkled on top. Really, the sky’s the limit with how you customize it. I’ve been known to do some pretty crazy additions so don’t be afraid to experiment! The instructions below are for the stove top, but you can make this a slow cooker recipe pretty easily. Just follow the directions like normal, cook on low until the sauce is thick and make sure to add the pasta last.
You Will Need:
- 1 cup elbow macaroni
- 2 Tbsp olive oil
- 2/3 cup of chopped carrots or 2/3 cup Thrive Life carrot dices
- 2/3 cup chopped celery or 2/3 cup Thrive Life diced celery
- 2/3 cup chopped onions or 2/3 cup Thrive Life Chopped onions
- 2 cups heavy cream
- 1 ½ cups milk
- 1 ½ cups of shredded cheddar cheese
- Salt and Pepper to taste
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 8oz can of creamed corn
To start, chop the celery, carrots and onions into whatever sized pieces you want. I like to keep ours a little on the larger side so we can actually taste them. Once your veggies are chopped, cook the pasta al dente according to the directions on the box. If you are making your macaroni and cheese soup as a freeze dried food recipe, you’ll want to rehydrate the carrots, celery and onions before you start cooking the rest of the soup.
Next, saute the carrots in olive oil on medium heat for 2 minutes. Add the onions and celery and cook until the onions are translucent or about 5 minutes. As you can see, we love using a cast iron skillet for sauteing vegetables.
In a large heavy bottom stockpot, stir together the heavy cream, milk, and cheese. Stir constantly until the cheese melts then add the salt and pepper. Once the cheese is fully melted, mix the water and the cornstarch together until smooth and any lumps are broken up. Slowly add the cornstarch mixture to the cheese mixture to help thicken it. Cook it until the mixture thickens.
Once the cheese mixture thickens and starts to boil, lower your heat to a simmer. Add the vegetables, can of creamed corn and the macaroni and stir well. Cook your macaroni and cheese soup recipe until it is heated through and serve hot.
Macaroni and Cheese Soup Recipe
Need a quick and simple dinner recipe? This macaroni and cheese soup recipe is delicious, super simple and budget friendly too!
- 1 cup elbow macaroni
- 2 Tbsp olive oil
- 2/3 cup of chopped carrots or 2/3 cup Thrive Life carrot dices
- 2/3 cup chopped celery or 2/3 cup Thrive Life diced celery
- 2/3 cup chopped onions or 2/3 cup Thrive Life Chopped onions
- 2 cups heavy cream
- 1 ½ cups milk
- 1 ½ cups of shredded cheddar cheese
- Salt and Pepper to taste
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 8 oz can of creamed corn
- Chop the celery, carrots and onions into whatever sized pieces you want.
- Once your veggies are chopped, cook the pasta al dente according to the directions on the box.
- Saute the carrots in olive oil on medium heat for 2 minutes.
- Add the onions and celery and cook until the onions are translucent or about 5 minutes.
- In a large heavy bottom stockpot, stir together the heavy cream, milk, and cheese.
- Stir constantly until the cheese melts then add the salt and pepper.
- Once the cheese is fully melted, mix the water and the cornstarch together until smooth and any lumps are broken up.
- Slowly add the cornstarch mixture to the cheese mixture to help thicken it.
- Cook it until the mixture thickens.
- Once the cheese mixture thickens and starts to boil, lower your heat to a simmer.
- Add the vegetables, can of creamed corn and the macaroni and stir well. If you are adding cooked chicken, add it now too.
- Cook your until it is heated through and serve hot.
