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| Take all the things we love about macaroni and cheese, the creamy cheese and tender pasta, and transform it into a delicious soup. |
Macaroni and Cheese Soup
As soon as I saw this Mac 'n Cheese Soup recipe in one of those freebie Cuisine at Home promo magazines that comes in the mail, I knew I wanted to try it, and I just so happened to have everything on hand that I needed except for the whole milk. Now that's the kind of recipes that I like!I made a few changes, but gotta say ... this soup is just delicious - but c'mon. How the heck could it not be? It's like a big ole bowl of super creamy macaroni and cheese comfort. O.M.G.
Don't skip the topping, unless of course you really aren't a fan of blue cheese. I'm not exactly in love with it but with a mixture of green onion, bacon and blue cheese - it really accents the soup and is a nice texture and flavor contrast.
Mac n' Cheese Soup
Yield: About 4 to 6 servings
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Take all the things we love about macaroni and cheese, the creamy cheese and tender pasta, and transform it into a delicious soup.
Ingredients
For the Topping: (optional)
- 3 slices bacon
- 1/4 cup blue cheese
- 1 green onion, sliced
For the Soup:
- 2 cups dry elbow macaroni
- 3 tablespoons butter
- 1/2 rib celery, minced fine
- 1/2 medium onion, minced fine
- 1/3 cup all-purpose flour
- 2-1/2 cups chicken broth
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
- Salt to taste, only if needed
Instructions
- Cook bacon until crisp; cool, chop, and set aside.
- In a small bowl, stir together the blue cheese and green onion. Add the chopped bacon and set aside.
- Prepare pasta according to package directions, drain and set aside.
- Melt butter in a small soup pot; add the celery and onion and sauté until tender but not browned.
- Sprinkle in the flour and cook over medium to medium high heat, stirring constantly for about a minute.
- Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth.
- Repeat with the milk, bringing mixture back up to fully warm through, but do not allow it to boil!
- Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.
- Add the dry mustard, Creole or Cajun seasoning and a grating of nutmeg - about 4 or 5 passes on a microplane if using whole nutmeg - and heat through until hot.
- Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil. Taste and add salt, only if needed.
- Remove soup from the heat and serve immediately, garnished with a pinch of the blue cheese mixture.
Adapted from Cuisine at Home
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