Mac and Cheese Soup
Mac and Cheese Soup takes about 25 minutes from beginning to end. For $1.17 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 429 calories, 20g of protein, and 21g of fat. This recipe serves 6. 9 people were glad they tried this recipe. It works well as an American main course. It is perfect for Winter. A mixture of velveeta, garlic salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Spicy Southern Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Similar recipes are Mac 'N' Cheese Soup, Mac 'n' Cheese Soup, and Mac and Cheese Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
4 tablespoons butter
⅛ teaspoon (scant) cayenne pepper
1 celery stalk, finely chopped
2 cups chicken broth (or vegetable broth)
1 teaspoon dry mustard
3 tablespoons all-purpose flour
½ teaspoon garlic salt
2 cups milk (or half-and-half)
1 medium onion, chopped
2 cups uncooked small pasta shells
1 cup shredded cheddar (4 ounces)
8 ounces Velveeta, cut into cubes
1 teaspoon Worcestershire sauce
Equipment:
dutch oven
whisk
Cooking instruction summary:
Cook pasta shells to al dente in salted water. They will cook a little more in the soup and absorb liquid from it, so be careful not to overcook.Melt butter in a Dutch oven or large pot. Add celery and onion and cook until celery is soft.Sprinkle flour on top of celery and onion. Stir it into the butter and cook 1 minute.Gradually whisk in chicken broth and milk. Bring to a simmer. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Continue to simmer until it thickens some.Add cubes of Velveeta and stir until melted.Remove from heat and stir in cheddar cheese.Stir in cooked pasta and serve.
Step by step:
1. Cook pasta shells to al dente in salted water. They will cook a little more in the soup and absorb liquid from it, so be careful not to overcook.Melt butter in a Dutch oven or large pot.
2. Add celery and onion and cook until celery is soft.Sprinkle flour on top of celery and onion. Stir it into the butter and cook 1 minute.Gradually whisk in chicken broth and milk. Bring to a simmer.
3. Add dry mustard, Worcestershire sauce, garlic salt, black pepper, and cayenne pepper. Continue to simmer until it thickens some.
4. Add cubes of Velveeta and stir until melted.
5. Remove from heat and stir in cheddar cheese.Stir in cooked pasta and serve.
Nutrition Information:
covered percent of daily need
