Spinach Mac and Cheese Soup

Spinach Mac and Cheese Soup is simple to prepare and incorporates creamy Wisconsin gouda for a flavorful dish.

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Servings: 6


  • 2 1/4 cups (9 ounces) elbow pasta
  • 6 cups vegetable or chicken broth
  • 8 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 10-ounce packages frozen chopped spinach, thawed and drained
  • 3 cups (12 ounces) Wisconsin gouda cheese, shredded
  •   Sea salt and freshly ground nutmeg to taste


Cook elbow macaroni according to package directions. Drain well; set aside.

Meanwhile, warm broth in large saucepan over medium heat. In separate saucepan, melt butter over medium heat. Add flour and stir, cooking 2-3 minutes. Slowly add hot broth to flour mixture and whisk until smooth. Increase heat to high and bring mixture to boil. Reduce heat to medium and simmer 1-2 minutes, stirring constantly.

Add spinach; cook 3-5 minutes. Remove from heat. Add elbow macaroni and stir. Add cheese, season with salt and nutmeg to taste, stir just a little.

Tip: The best thing about this soup is the gooey stings of melted cheese, so don’t over stir, the cheese shouldn’t melt completely, just soften.

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Be sure to use plenty of cheese. Use as much cheese as macaroni, by weight. More is better!