Mac And Cheese Soup
A comforting and creamy soup that combines the beloved flavors of mac and cheese with a warm, satisfying broth.
Equipment
- Large pot For cooking the soup.
Ingredients
Main Ingredients
- 0.25 cup butter
- 0.5 medium onion chopped
- 2 sticks celery chopped
- 2 cloves garlic minced
- 6 tablespoons flour
- 4 cups chicken broth or veggie broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon salt or to taste
- 1 cup elbow macaroni uncooked
- 0.5 cup water if needed
- 2 cups sharp cheddar cheese shredded
- optional pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and celery, sautéing for 4-5 minutes until the vegetables are softened and fragrant.
- Add the minced garlic and flour to the pot, stirring continuously for about 2 minutes to cook out the raw flour taste. This step is crucial for achieving a smooth texture in your soup.
- Slowly whisk in the chicken or veggie broth until the mixture is smooth and well combined, avoiding any lumps.
- Stir in the heavy cream, Worcestershire sauce, and salt. Increase the heat and bring the soup to a gentle boil.
- Add the uncooked elbow macaroni to the boiling soup. Reduce the heat to a simmer (medium-low), and cover the pot slightly. This will help cook the pasta evenly.
- Let the soup simmer for 15-20 minutes, stirring occasionally to prevent the pasta from sticking. If the soup thickens too much, add water as needed to reach your desired consistency.
- Once the pasta is cooked through, turn off the heat and gradually stir in the shredded cheddar cheese until fully melted and incorporated.
- Season with pepper and additional salt if desired. For a little extra flavor, consider topping the soup with crispy bacon bits or fresh herbs like parsley or chives.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option. For added flavor, consider topping the soup with crispy bacon bits or fresh herbs like parsley or chives.