Chili Mac and Cheese Soup

An easy 30 minute hearty soup where even the uncooked macaroni is tossed in the pot!

Course Dinner, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
493 kcal


  • 2 tablespoons olive oil
  • 1 pound ground beef - I used lean . 7% fat
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 3 tablespoons tomato paste
  • 1 14 oz can of kidney beans
  • 1 14 oz can of diced tomatoes undrained
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 6 cups beef stock
  • 8 oz elbow macaroni
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
  • 2 cups grated cheddar


  1. Add olive oil to large soup pot or dutch oven.
  2. Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
  3. Add onion and garlic.
  4. Cook for 3-4 minutes until onions soften.
  5. Add tomato paste, beans, diced tomatoes and bring to a simmer.
  6. Add cumin and chili powder, stir.
  7. Add beef stock and bring to a simmer.
  8. Add uncooked macaroni, salt and pepper to taste (don't forget to taste for seasoning...more cumin, salt and pepper? )

  9. Continue to cook for an additional 8-10 minutes until macaroni is tender.
  10. Serve with grated cheese on top!
Nutrition Facts
Chili Mac and Cheese Soup
Amount Per Serving
Calories 493 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g50%
Cholesterol 68mg23%
Sodium 1021mg43%
Potassium 1044mg30%
Carbohydrates 42g14%
Fiber 6g24%
Sugar 4g4%
Protein 30g60%
Vitamin A 1040IU21%
Vitamin C 8.4mg10%
Calcium 286mg29%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.