Spicy Mac and Cheese Soup

Spicy Mac and Cheese Soup

Keri 261

"I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty."

Ingredients 30 m {{adjustedServings}} servings 434 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1230 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  2. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  3. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
Tips & Tricks
Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

Classic Macaroni and Cheese

This classic, hearty mac and cheese is super simple and really tasty.


  • Cook's Note:
  • Leftovers refrigerate well for three or four days, but the macaroni will soak up at least some of the liquid, so you may want to add extra chicken broth when re-heating.
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Reviews 11

  1. 13 Ratings

Sarah Jo

I made this right away for the boys for lunch after I saw Keri talk about it on Facebook. I did not have tomatoes with green chili peppers (aka RoTel), I used one can of diced tomatoes and one half can of diced mild green chilies. I also used reduced fat sour cream. I did add a little fresh ground pepper. My kids and husband were skeptical that they would like this but I'll tell you--they absolutely loved it. What the kids didn't eat, my husband inhaled. EXCELLENT way to use up pantry items everyone has to make a filling and cost-effective lunch. Next time, I'll take Keri's suggestion and throw in some leftover taco meat or maybe use homemade taco seasoning in place of the seperate seasonings. Thanks for the winner--this one's going in the wooden recipe box.

Gail Cobile

"Souper" easy and delicious. I cut the recipe down to half for the 2 of us and proceeded as directed. It was the perfect amount to go with a huge tossed salad for our dinner with just enough left over to go to work with DH for his lunch. Who doesn't love mac n cheese and to put it in a soup? Perfection!!


So simple and so great tasting! I made it as directed except I couldn't resist throwing in a can of cheddar cheese soup for extra cheesy goodness.