Description
A creamy and comforting soup that combines the flavors of mac and cheese with a hearty broth.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground mustard
- 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 diced onion and cook until soft.
- Add the minced garlic and ground mustard. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the cooked macaroni to the pot.
- Stir in the milk, cheddar cheese, and Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
- You can add cooked bacon or vegetables for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Keywords: Mac and Cheese Soup, comfort food, creamy soup