Mac and Cheese Soup
Macaroni and
Cheese Soup is creamy and cheesy, just like Macaroni and Cheese, and if you're
a lover of macaroni and cheese, this soup is sure to become a favorite. A hot
bowl of this soup is the perfect end to an autumn or winter day.
INGREDIENTS
- 4 tablespoons butter
- 6 cups low-sodium chicken broth
- 1/2 cup all-purpose flour
- 1 tablespoon tomato paste
- 1/2 teaspoon garlic powder
- 2 cups milk, 2% or whole, warmed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dry mustard powder
- 1/4 teaspoon onion powder
- Salt & freshly ground black pepper, to taste
- 6 ounces dry elbow macaroni, about 1 1/2 cups
- 12 ounces sharp or extra-sharp cheddar cheese, shredded (about 3 cups)
- 6 slices bacon, cooked until crispy and diced or crumbled
INSTRUCTIONS
First, put a
medium saucepan of salted water on high heat and bring to a boil. Stir in
macaroni and cook according to package directions. Drain and set aside.
Then, meanwhile,
place a large saucepan over medium heat. To melt the butter. Using a whisk,
stir in the flour, whisking continuously until lightly golden, about 2 minutes.
Continue whipping while slowly and gradually adding the broth. Increase heat to
medium-high and bring to a boil. Cook while whisking until the sauce is smooth
and thickened, between 5 and 10 minutes.
Remove the
pan from the heat. Add grated cheddar, 1/2 cup at a time, stirring until
completely melted and smooth before adding more. Once all the cheese has been
incorporated and the cheese sauce is smooth, add the milk, cooked macaroni,
parmesan, tomato paste, mustard powder, garlic powder, onion powder and salt
and pepper, to taste. Serve immediately with diced bacon sprinkled on top.
Happy Cooking Time.
