Pass the Mac

Several months ago, Mr. Gray and I discovered a little deli that serves up some delicious macaroni and cheese soup. Of course, I immediately set out to try it at home–then forgot about it! This weekend, though, we decided we would have it for dinner this week.

I could taste many similarities to my broccoli and cheese soup as well as my potato soup, so I thought I’d have a pretty good chance at getting it right. Sure enough, it was good!

Mac & Cheese Soup

You will need: 
Elbow noodles
Chicken stock
Grated carrots
Cream
Yellow mustard
1-8 ounce package cream cheese
2 cups grated cheddar cheese
Course-ground black pepper, to taste

  • Add elbow noodles to a large soup pot (as many or as few as you need for your crowd–I actually added more as I started cooking) 
  • Cover completely with chicken stock 
  • Bring to a boil; add grated carrots
  • Reduce to simmer
  • Add cream and stir (probably about 1/4 cup or so) 
  • Add a little squirt of yellow mustard (Pioneer Woman adds it to her baked mac & cheese; I figured I might as well stick to what works) and stir
  • Add cream cheese and stir until completely blended 
  • Slowly add grated cheese and stir until blended
  • Sprinkle in pepper to taste 
  • Allow to simmer until serving; add more chicken stock to thin, if needed 

On another note, I found this cream cheese that I tried in mine:

Cream Cheese

I didn’t notice a difference in this and regular cream cheese; I’ll be using this again!

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