Macaroni and Cheese Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 slices bread
- 1 tablespoon butter
- 6 ounces dry elbow macaroni, cooked and drained
- 2 tablespoons butter
- 2 cups chicken broth
- 2 cups milk
- 2 cups sharp cheddar cheese, grated (I like Cabot)
- 1/4 cup flour
Instructions
- Cook 6 ounces of elbow macaroni according to the package directions until al dente. Drain and set aside.
- Put 2 slices of bread in your food processor and pulse into coarse crumbs. Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the crumbs and cook, stirring often, until golden and crisp, about 5–7 minutes. Set aside.
- Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Stir in ¼ cup flour and cook, stirring, for 1 minute.
- Slowly whisk in 2 cups chicken broth until smooth. Simmer gently for about 5 minutes, stirring occasionally, until slightly thickened.
- Whisk in 2 cups whole milk and heat gently for another 2–3 minutes until hot. Don’t let it boil.
- Reduce the heat to low and add 2 cups freshly grated sharp cheddar a handful at a time, stirring until each handful melts before adding the next.
- Stir in the cooked macaroni and heat gently until warmed through. Ladle into bowls, sprinkle with the buttery breadcrumbs and serve right away!
Find it online: https://www.framedcooks.com/macaroni-and-cheese-soup-recipe/