• Yields: Four large main dish servings or 8-10 side dish servings.
  • Total: 15-20 minutes
  • Active: 10 minutes.

Ingredients (5)

  • One 16 oz. box macaroni noodles
  • 1/2 pound Velveeta cheese product, cubed
  • 1 to 1 1/2 cups milk, depends on how creamy you like your macaroni
  • Handful kosher salt
  • Two tablespoons of chicken boullion

This is a comfort food recipe I made one day when I was feeling down and really could have used some chicken noodle soup but I wanted something cheesy AND the soup. All I had was chicken ramen and leftover mac and cheese. Necessity being the mother of invention, I combined the two. The taste was incredible and really hit the spot. As I wasn’t keen on the two different noodle textures, I started just using chicken boullion instead of ramen noodles and their seasoning.


  1. Add salt to pasta water, prepare macaroni as per directions on box until pasta is not quite yet al dente.
  2. Drain pasta, return to pot. Lower heat to medium-low.
  3. Add milk and cheese. Stir until cheese is completely melted.
  4. Add boullion and stir thoroughly.