Mac and Cheese Soup
A comforting dish that combines classic macaroni and cheese flavors with the warmth of a hearty soup. Perfect for chilly days or when you want something quick and satisfying.
Ingredients
Pasta
- 8 oz macaroni
Broth and Dairy
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 2 cups milk For a creamier texture, use whole milk or add a splash of heavy cream.
Sauce Base
- 2 tablespoons butter Melt in a pot.
- 4 tablespoons flour Used to create a roux.
Cheese
- 2 cups shredded cheddar cheese Feel free to mix in different cheeses like mozzarella or gouda.
Seasoning
- to taste Salt
- to taste Pepper
Optional Toppings
- Croutons For extra crunch.
- Bacon bits For a savory touch.
- Green onions For fresh flavor.
Instructions
Preparation
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large pot, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for 1-2 minutes.
Cooking
- Gradually whisk in the broth and milk, cooking until the mixture thickens.
- Add the cooked macaroni and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with optional toppings if desired.
Notes
To store Mac and Cheese Soup, let it cool completely, transfer to an airtight container, and refrigerate. It will keep well for about 3 to 4 days. Reheat on the stove, adding a splash of milk to adjust the consistency if needed.