Ingredients
- Elbow macaroni: 1 cup
- Chicken broth: 4 cups
- Milk: 1 cup
- Sharp cheddar cheese, shredded: 2 cups
- Butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Onion, chopped: 1/2 cup
- Salt and pepper: to taste
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Step 3: Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Step 4: Reduce heat to low and stir in milk. Add the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth.
- Step 5: Add the chopped onion and simmer for an additional 5 minutes, or until onion is softened.
- Step 6: Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover Mac and Cheese Soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, and add a splash of milk if it's too thick.
- Garnish each bowl with a sprinkle of extra shredded cheddar and a dash of paprika for a pop of color and flavor.
- For a smoother cheese sauce, shred the cheddar yourself instead of using preshredded cheese, as it melts more evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American