Description
A comforting blend of macaroni and cheese flavors in a warm, creamy soup, perfect for any occasion.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
- Slowly whisk in the broth and milk, bringing the mixture to a simmer.
- Add the garlic powder, onion powder, and season with salt and pepper.
- Stir in the cheeses until melted and smooth.
- Add the cooked macaroni back to the pot and stir to combine.
- Serve hot, garnished with green onions and alongside crusty bread.
Notes
Consider adding cooked vegetables for added nutrition and flavor. Adjust seasoning as needed.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg