Macaroni and Cheese Soup
photo by CookingONTheSide
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 1 (13 3/4 ounce) can reduced-sodium chicken broth
- 3⁄4 cup elbow macaroni
- 2 carrots, sliced
- 2 tablespoons finely chopped onions
- 3 tablespoons butter
- 2 tablespoons flour
- 2 1⁄2 cups milk
- 1 1⁄2 cups 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