Creamy Tomato Mac and Cheese Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This is a burst of cheddar and tomato flavor! It's very filling and warms you right up!
  • 1 med onion - diced
  • 2 garlic cloves - peeled and smashed
  • Butter - half stick
  • 8 oz of sharp cheddar cheese - shredded
  • 28 oz can of diced tomatoes
  • 1 tbsp olive oil
  • 32 oz chicken stock
  • 1 pint of half and half
  • 8 oz elbow macaroni
  • 3 tbsp flour
  • 2 tsp sugar
  • Salt and Pepper to taste
  • Garlic Powder and Garlic Salt - to taste
  • Bread, butter and american yellow cheese to make grilled cheese croutons.
  1. In a large dutch oven pot - melt the butter and add the olive oil, add garlic and saute until golden brown.
  2. Add the onions and salt, pepper, garlic powder and garlic salt - saute until starting to soften.
  3. Add the flour and stir, allow to cook off for a couple of minutes to remove flour taste.
  4. Add the chicken stock slowly and whisk as you add it.
  5. Add the half and half and continue to whisk.
  6. Allow to come to a slow boil and add the shredded cheddar cheese.
  7. Add more seasonings as needed.
  8. Blend half of the diced tomatoes with a the juices and the sugar until pureed and add to the soup.
  9. Blend the rest of the diced tomatoes but do not puree - leave them in smaller chunks and add them to the soup.
  10. In a separate pot boil water and add a good amount of salt to boil the elbows however leave them fairly hard, drain and add to the soup.
  11. Simmer until ready to eat.
  12. If the soup thickens too much add some milk to loosen it to your preference.
  13. Make the grilled cheese sandwiches but cut them into large crouton size and top the soup with them.
  14. Enjoy!
Recipe by Julia's Child at