Description
A warm and creamy bowl of Mac and Cheese Soup that combines the comfort of mac and cheese with the heartiness of soup, perfect for chilly evenings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- In a large pot, cook the elbow macaroni according to the package instructions, then drain and set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Pour in the chicken or vegetable broth and milk, and bring to a simmer.
- Stir in the cheddar and Parmesan cheese, and mix until melted and smooth.
- Add the cooked macaroni to the cheese mixture, stirring to combine. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions with crusty bread on the side.
Notes
Choose quality cheese for best flavor. Adjust the broth and add veggies for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg