Leftover Mac and Cheese Soup

Leftover Mac and Cheese Soup ~

Got leftover mac and cheese?

Bring your leftovers back to life by serving them in a whole new way!

One of the best things about the day after Thanksgiving is all the leftovers but let’s be honest, some hold up better than others. Stuffing Muffins, Dressings, even the Green Bean Casseroles are all just as tasty the next day.

Mac and cheese can be a different story. It’s just the nature of the dish.

When left overnight in the fridge, pasta has a tendency to soak up whatever sauce it is sitting in. This can leave the dish drier overall and, well, it’s just not as good as it was that first day.

When faced with leftover mac and cheese, the best thing to do is repurpose it into a whole new and delicious meal.

This soup is rich, creamy, and ready to serve in about 20 minutes!

Ingredients for Leftover Mac & Cheese Soup

• 1/4 cup vegan butter
• 1/4 cup yellow onion, finely chopped
• 2 teaspoons garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegan chicken-style broth
• 2 cups vegan cheddar cheese
• 4 ounces vegan cream cheese
• 1/3 cup mild-flavored plant milk, such as oat or unsweetened almond
• 1/4 teaspoon ground black pepper
• 4 cups prepared mac & cheese

How to make Leftover Mac & Cheese Soup

STEP ONE: Into a large pot over medium-high heat, add the butter. When the butter is melted, add the onions. Cook, stirring frequently for 2 minutes, until softened and fragrant.

STEP TWO: Add garlic and continue cooking for an additional 30 seconds.

STEP THREE: Whisk in the flour until incorporated; the mixture will be thick.

STEP FOUR: Gradually add the broth, whisking until the consistency is smooth.

STEP FIVE: Bring just to a boil then reduce the heat to low.

STEP SIX: Into the pot, add the cream cheese, cheddar cheese, milk, and black pepper. Stir frequently until cheeses are melted.

STEP SEVEN: Add the prepared mac and cheese, stirring to distribute throughout the soup.

STEP EIGHT: Adjust seasoning to taste and serve hot.

More Cheesy Recipes You’ll Love!

• Creamy Vegan Mac and Cheese
• Easy Cheesy Tetrazzini
• Cheesy Cauliflower Soup
• Vegan Pub Style Beer Cheese Dip
• Cheesesteak Sloppy Joes

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Originally published on December 1, 2015. Updated October 15, 2021.

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!

5 from 11 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: comfort food, soup, vegan, vegan cheese, vegetarian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Calories: 795kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1/4 cup vegan butter
• 1/4 cup yellow onion finely chopped
• 2 teaspoons garlic minced
• 1/4 cup all-purpose flour
• 4 cups vegan chicken-style broth
• 2 cups vegan cheddar cheese
• 4 ounces vegan cream cheese
• 1/3 cup mild-flavored plant milk such as oat or unsweetened almond
• 1/4 teaspoon ground black pepper
• 4 cups prepared mac & cheese

Instructions

• Into a large pot over medium-high heat, add the butter. When the butter is melted, add the onions. Cook, stirring frequently for 2 minutes, until softened and fragrant.
• Add garlic and continue cooking for an additional 30 seconds.
• Whisk in the flour until incorporated; the mixture will be thick.
• Gradually add the broth, whisking until the consistency is smooth.
• Bring just to a boil then reduce the heat to low.
• Into the pot, add the cream cheese, cheddar cheese, milk, and black pepper. Stir frequently until cheeses are melted.
• Add the prepared mac and cheese, stirring to distribute throughout the soup.
• Adjust seasoning to taste and serve hot.

Nutrition

Calories: 795kcal | Carbohydrates: 93g | Protein: 24g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 2349mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 4mg

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