Description
A creamy and comforting mac and cheese soup that combines the flavors of classic mac and cheese with a warm, hearty soup.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat.
- Add the flour, garlic powder, and onion powder. Stir until combined and cook for 1-2 minutes.
- Slowly whisk in the vegetable broth and milk, bringing the mixture to a simmer.
- Add the cheddar and Parmesan cheeses, stirring until melted and smooth.
- Stir in the cooked macaroni and mix well.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- You can use any type of cheese you prefer.
- Add cooked bacon or ham for extra flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Mac and Cheese Soup, creamy soup, comfort food