Mac and Cheese Soup

    A creamy cheesy soup that is very flavorful and rich.


    • 12 Ounces Cheddar
    • 12 Ounces Jack
    • 8 Ounces Fontina
    • The Pasta ingredient no longer exists. Try re-saving this recipe.
    • 3/4 Pound Beef
    • 2 Carrots
    • 3 Celery Stalks
    • 1 Large Onion
    • 2 Tablespoons Flour
    • 2 Tablespoons Butter
    • 2 Cups Cream
    • 2 Cups Stock
    • 2 Cups Milk
    • 1 Cup Beer


    1. Shred the cheeses, chop the veggies, and get some water boiling. Brown up the ground beef and remove from the pan. If there is excess fat (more than enough to basically coat the bottom of the pan), remove it. Add in the carrots and celery and cook about 5 minutes. Add the onion and cook another 10. Add the butter first, and the flour right after it melts. Mix well and cook, stirring the whole time, about 5 minutes. Add in all the liquids, whisking well to avoid clumps. Bring to a simmer and the soup will thicken very slightly. Remove from heat and add in the beef and all the cheeses. Stir well until a nice sauce is formed. Meanwhile, you cooked the pasta in that boiling water from earlier right? Toss that into the soup and mix. Serve hot, and garnish with pepper and sriracha.


    Soup Mondays continue this week with two of my favorite foods becoming one amazing bowl-o-soup. I mean seriously people, how have I not made this before now??? I basically made a simple mac and cheese recipe, but made a smaller roux and used a little extra liquid to make this mac and cheese soup super brothy yet still insanely cheesy and comforting. This was probably the most rich and hearty soup I have ever had. I was full after only a bowl and a half! My intention with this soup Mondays series is for you guys to ACTUALLY make the soups Monday night to help ease you into the cold Autumn work-week. I know at least one person made last Mondays soup that night, any takers on this baby?

    Lots of cheese.

    As I mentioned, I went less on the roux and more on the liquids, so even though this soup has some body, it’s still a little thin until after you add the cheese.

    See, still thin.

    After the cheese goes in however, the soup is a perfect consistency. Velvety on the tongue yet still brothy the way a soup should be.

    I always top my mac and cheese with black pepper and sriracha.

    This soup was honestly way better than I ever expected. Make it tonight!