Squish-Squash Mac and Cheese Soup

(from castro15’s recipe box)

Categories: Soup


  • 1 1/2 cups elbow macaroni
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 2 tsp Dijon
  • 4 cups chicken broth
  • 10 oz. box frozen pureed winter squash, thawed slightly
  • 2 cups half-and-half
  • 8 oz. cream cheese, cubed and softened
  • 1 1/2 cups shredded Cheddar
  • 2 tsp cornstarch
  • 2 tsp white wine vinegar
  • 1/4 tsp black pepper
  • Slice chives, for garnish


  1. Cook macaroni as directed. Drain and set aside.

  2. Meanwhile, melt butter in a large pot over medium heat. Add flour and Dijon and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.

  3. Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.

  4. Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives.

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