Leftover Mac and Cheese Soup

Got mac and cheese leftover from Thanksgiving?

Bring your side dish back to life by serving it in a whole new way and free up some space in the fridge while you’re at it.

Note: This recipe calls for Cheddar cheese because that is the type of mac and cheese I was working with today. If your is made with, say, Gouda (yum!) then use Gouda. You get the idea.
Leftover Mac and Cheese Soup | thiswifecooks.com

Leftover Mac and Cheese Soup


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups vegetarian chicken broth
  • 1/4 cup yellow onion, diced
  • 1-2 cloves garlic, minced
  • 4 oz. cream cheese, cubed and softened
  • 2 cups sharp Cheddar cheese, grated
  • 1/2 cup half-and-half
  • 6 cups prepared mac and cheese
  • salt and pepper, to taste
  • cayenne pepper sauce, to taste


  1. Melt butter in a large pot, over Medium High heat. Add onions and cook, stirring frequently 2-3 minutes. Add garlic and continue cooking an additional 1-2 minutes. Season with salt and pepper.
  2. Add flour and whisk mixture until thickened into a roux. Add broth one cup at a time, whisking to fully incorporate after each addition. Bring to a boil then reduce heat to Low.
  3. Gradually stir in cream cheese, cheddar cheese, and half-and-half. Continue stirring frequently until cheeses are melted.
  4. Add the mac and cheese. Stir to combine and heat through. Adjust seasoning to taste with salt, pepper, and cayenne pepper sauce. Serve warm.
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