Description
A comforting and creamy mac and cheese soup that combines the flavors of classic mac and cheese in a warm, hearty bowl.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups chicken broth
- 1 cup heavy cream
- 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 and stir continuously for about 2 minutes to make a roux.
- Slowly whisk in the chicken broth and bring to a simmer.
- Add the heavy cream, garlic powder, onion powder, salt, and pepper. Stir well.
- Gradually add the cheddar cheese and Parmesan cheese, stirring until melted and smooth.
- Mix in the cooked macaroni and heat through.
- Serve hot and enjoy your creamy mac and cheese soup.
Notes
- You can add cooked bacon or diced ham for extra flavor.
- Top with extra cheese or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: creamy mac and cheese soup