Mac and Cheese Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy soup combining pasta with cheddar and Velveeta cheese, onion, celery, and spices. It tastes like mac and cheese in bowl form—comfort food perfect for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups uncooked small pasta shells
- 4 tablespoons butter
- 1 celery stalk, (finely chopped)
- 1 medium onion, (chopped)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 2 cups milk (or half-and-half)
- 8 ounces Velveeta, (cut into cubes)
- 1 cup shredded cheddar ((4 ounces))
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 822mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 270mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.