This mac and cheese soup is an ultimate comfort food and a healthy twist on the typical boxed dinner. It’s an easy-peasy meal perfect for a cold winter’s night.

Mac and Cheese Soup

(serves 6)


32 oz chicken broth 
6 oz small pasta shells (whole wheat if possible)
1 bag (16 oz) California blend veggies (broccoli, cauliflower and carrot)
1 1/2 cups milk
2 Tbs. flour
1 1/2 cups shredded cheddar cheese


Bring broth to a boil over high heat. Add pasta and return to a boil. {On this recipe’s “picture day” I didn’t have whole wheat shells but we typically buy them at Trader Joes.} 

Reduce heat and simmer uncovered for 5 minutes.

Add vegetables and simmer for 3-4 minutes. Add pasta and simmer for about 5 minutes more or until veggies and shells are tender.

Shake flour and milk together in a resealable container, making sure mixture is well-combined. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually stir in cheese until melted. Serve with homemade bread {try my Parmesan Bubble Bread!} and a salad.

Found any favorite comfort food recipes lately? I’m always on the lookout for something new!


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15 Comments on (Healthier) Mac and Cheese Soup

  1. Ohhhh my goodness, that looks amazing! I’ve never heard of mac & cheese soup before, but it definitely looks like the ultimate comfort food. Thanks for sharing, I can’t wait to try it.

  2. i make this all the time and never new what to call it i sometimes add chicken to it as well

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