Description
Indulge in the creamy comfort of Mac and Cheese Soup that can be made in just 30 minutes. Packed with cheesy goodness, this dish combines the nostalgia of classic mac and cheese with the warmth of a soup.
Ingredients
Scale
- 5 cups vegetable or chicken broth
- 1 cup elbow macaroni pasta (uncooked)
- 1/3 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups sharp yellow cheddar cheese (grated)
- 1/3 cup fresh Parmesan cheese (grated)
- 1/4 cup mozzarella cheese (grated)
- 1 teaspoon garlic powder
- 1/2 tablespoon mustard powder
- Fresh green onions (finely chopped, for garnish)
- Black pepper (freshly cracked, for garnish)
Instructions
- In a large pot, add broth and bring it to a boil over medium-high heat. Add macaroni pasta and cook until al dente, about 8-10 minutes. Set aside.
- In a large saucepan, melt butter over medium heat. Add flour to make a roux, whisking constantly for about 1-2 minutes until smooth and thickened.
- Gradually add milk, whisking continuously until combined and the sauce thickens. Stir in cheeses.
- Pour cheese mixture into the pasta and broth, mixing until well combined. Serve with garnishes.
Notes
Feel free to customize with extra veggies or proteins. Store leftovers in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg