Ingredients
Scale
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cooked elbow macaroni
- 2 cups shredded cheddar cheese
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Step 2: Gradually whisk in the milk until smooth. Then, whisk in the chicken broth.
- Step 3: Bring the mixture to a simmer, stirring occasionally. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Step 4: Stir in the salt and pepper.
- Step 5: Add the cooked macaroni and cheddar cheese. Stir until the cheese is melted and the soup is heated through.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover soup on the stovetop over low heat, adding a splash of milk if it becomes too thick.
- Garnish each bowl with a sprinkle of extra cheddar and a dash of paprika for a pop of color and flavor.
- Don't rush the roux – cooking the butter and flour properly is key to preventing a grainy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American