Mac & Cheese Soup

Mac & Cheese Soup

Recipe by: Chelsea Butler

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  • Serves 6-8 people (or one really hungry humanoid)
  • Prep time 10 minutes
  • Cook time 30 – 40 minutes


  • A pair of hands (optional)
  • Some music, probably this on repeat:
  • 2 large carrots chopped
  • 1 large onion chopped
  • 2 tbsp. of olive oil
  • 2 cloves of garlic minced
  • 2 – 2 ½ cups elbow macaroni
  • 2 cups of chicken broth
  • 1 cup butter
  • ¾ cups all-purpose flour
  • 3 cups cream
  • 3 cups of milk
  • 3-4 cups of sharp cheddar shredded (add more to taste)
  • Salt and pepper to taste
  • Green onions for garnish (optional)
  • Your own spit (optional)


  1. In a pot, bring water to boil. Throw some elbows… of macaroni noods in there. Cook until el dente, strain and set aside. Snack on a few here and there if you’re low on carbs.
  2. Meanwhile, in a large pot sauté the chopped carrots and onions with a little butter on medium heat until onions become translucent. Add in garlic and sauté for another minute
  3. Add in the 1 cup of butter. Once the butter has melted add in flour. Stir consistently so you don’t burn the flour you dingus! Do this for 1-2 minutes.
  4. Add chicken broth and bring to a boil. Cook until carrots are soft, sensitive and emotionally vulnerable. Add in milk and cream and bring down to medium-high heat. Allow soup to thicken for 20-30 minutes. During this time, think of how well you’re effectively using your time. You’re a freaking rockstar! Once the desired thickness is reached, take off heat and send in the noods.
  5. Slowly add in cheese while continually stirring to avoid clumps, lumps, and bumps! Add more cheese to taste. Maybe throw back a handful down your gullet, you deserve it.
  6. Add salt and pepper to taste. Garnish with green onions and cheese.

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