Macaroni and Cheese Soup
photo by CookingONTheSide
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 389.80 g can reduced-sodium chicken broth
- 177.44 ml elbow macaroni
- 2 carrots, sliced
- 29.58 ml finely chopped onions
- 44.37 ml butter
- 29.58 ml flour
- 591.47 ml milk
- 354.88 ml shredded wisconsin cheddar cheese
directions
- Bring chicken broth to boil in 2 quart saucepan.
- Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
- Remove from heat and set aside.
- Saute onion in butter in 3 quart saucepan.
- Reduce heat to low and blend in flour.
- Gradually add milk and stir in macaroni mixture.
- Cook, stirring constantly, until thickened.
- Remove from heat.
- Add cheese; stir until melted.
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Reviews
-
Made this for Aus/NZ Recipe Swap. We eat mac'n chz once a week from a box. Wanted to try this for a healthier version. I used 16 oz homemade broth, chopped carrots and a couple blanched cabbage leaves (leftover from a steam recipe) in the food processor, and used sharp cheddar cheese. I also added salt and pepper. It needed a little more salt, but it was so good! Warm and comforting. Will make again!
RECIPE SUBMITTED BY
Charlotte J
United States