Description
A creamy and comforting mac and cheese soup perfect for cold days.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a large pot, melt butter over medium heat.
- Add onion and celery; sauté until soft.
- Stir in flour; cook for 1 minute.
- Slowly add broth while whisking to prevent lumps.
- Bring to a simmer; add milk and cheese.
- Stir until cheese melts and the soup is smooth.
- Add cooked macaroni; mix well.
- Season with garlic powder, salt, and pepper.
- Serve hot.
Notes
- For extra flavor, add cooked bacon or ham.
- You can use different types of cheese.
- Adjust thickness by adding more or less broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Mac and Cheese Soup, Comfort Food, Soup Recipe