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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Stacy Barr


  • 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.