Mac and Cheese Soup
Creamy and delicious mac & cheese soup is loaded with 3 kinds of cheese.
Foto: Spend With PenniesBahan-bahan
- 4 -5 cups chicken broth (or stock, see note)
- 1 ¼ cup elbow macaroni (uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic (minced)
- 1 cup milk
- 4 ounces spreadable cream cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese (or additional cheddar cheese)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Langkah-langkah
In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, per the time indicated on the package. Do not drain.
While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour. Cook for 1 minute.
Add garlic and cook until fragrant, about 30 seconds. Slowly whisk in milk a little at a time until smooth. Stir in seasonings and cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.
Reduce the heat to medium-low and stir in cream cheese and shredded cheeses. Whisk until smooth; the mixture will be thick.
Once the pasta is cooked, add along with the chicken broth into the cheese mixture. Stir to combine. Heat over medium heat about 3 minutes or until hot.
Taste and season with salt & pepper if desired. Garnish with additional cheese and parsley to taste.
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