Cauliflower Macaroni and Cheese Soup

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


It’s creamy and luscious with all the flavors of macaroni and cheese, but in a soup! Note that you need to serve this soup immediately. Otherwise, the noodles keep soaking up the liquid and you end up with creamy Macaroni and Cheese. Not a bad thing, but no longer soup. If you do want to serve it as soup once it has soaked up the liquid, add extra broth or some milk and heat it gently while stirring continuously until heated through.
Note: To have this recipe ready in under 15 minutes first make sure that you’ve read through the whole thing. Then gather together all of the tools, pots, bowls, spoons, other tools and all of the ingredients that you will need. Having everything at your fingertips will make the cooking go more quickly. But you need not prep any ingredients. All prep is included within the instructions and is included in the 15 minute time. See you in 15!


  • 4 cups low-sodium chicken or vegetable broth
  • ¾ tsp. salt
  • 1 cup uncooked elbow macaroni noodles
  • ¼ cup flour
  • ⅛ tsp. cayenne
  • 1 and ½ cups milk
  • 1 lb. packaged cauliflower florets
  • 8 oz. sharp cheddar cheese
  • 1 Tbsp. dijon mustard
  • salt and pepper to taste


  1. Put a large pot or Dutch oven over high heat. Add the chicken broth. Cover the pot and bring it to a boil. When the broth reaches a boil add the salt and the macaroni elbows. Return it to a boil and then reduce heat to a simmer. Stir occasionally until cooked, about 7 minutes.
  2. Remove from heat but do not drain them.
  3. While the broth is coming to a boil, measure the flour and cayenne into a mason jar. Add the milk and put the lid on the jar. Shake it a lot, tipping it around and upside down to dislodge all flour and to get it well blended. Set aside.
  4. Put the cauliflower florets into a large microwave-safe bowl and microwave them 2 minutes at a time until tender, about 4-6 minutes.
    Shred the cheese.
  5. By now the noodles are probably cooked. Remember, don’t drain them just remove the pot from the heat. Give your mason jar of flour another good shake and then add it to the pot all at once. Stir. Return the pot to high heat and bring it to a boil, stirring often. Add the cauliflower and the dijon.
  6. Remove pot from heat and stir in most of the cheese, saving about ¼ cup for a garnish if desired. Season to taste with salt and pepper. Serve garnished with the reserved cheese.