Description
A creamy and comforting mac and cheese soup that combines the flavors of traditional mac and cheese with the warmth of a soup.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes until smooth.
- Gradually whisk in the chicken broth and milk until well combined.
- Add garlic powder, salt, and pepper. Bring to a simmer.
- Stir in the cheddar and Parmesan cheese until melted.
- Add the cooked macaroni and mix well.
- Serve hot.
Notes
- This soup can be customized with your favorite toppings like bacon or chives.
- Store leftovers in an airtight container in the refrigerator.
- Reheat gently on the stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: mac and cheese soup, creamy soup, comfort food