Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: crumbled bacon, chopped scallions, hot sauce
Special equipment needed:
- Large pot
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a large pot, melt the butter over medium heat.
3. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk and chicken broth, making sure there are no lumps.
5. Add the garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
6. Add the cheddar, mozzarella, and parmesan cheese to the pot, stirring until the cheese is melted and the soup is smooth.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Add the cooked macaroni to the soup and stir to combine.
9. Serve hot with optional toppings.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 53g
Protein: 28g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Use any type of cheese you prefer, such as gouda or pepper jack.
- Use gluten-free pasta for a gluten-free option.
Variations:
- Add cooked bacon or diced ham for a meaty version.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to whisk the flour and butter mixture constantly to prevent lumps.
- Use a high-quality cheese for the best flavor.
- If the soup is too thick, add more milk or broth until it reaches your desired consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped scallions or crumbled bacon on top.
Garnishes:
Crumbled bacon, chopped scallions, hot sauce
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a crusty bread for dipping.
Suggested side dishes:
Side salad, crusty bread
Troubleshooting advice:
- If the soup is too thick, add more milk or broth until it reaches your desired consistency.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the macaroni and soup to the appropriate temperature to prevent foodborne illness.
- Store leftover soup in the refrigerator promptly.
Food history:
Mac and cheese soup is a modern twist on the classic comfort food dish of macaroni and cheese.
Flavor profiles:
Creamy, cheesy, comforting
Serving suggestions:
Serve hot with optional toppings.
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Taste: Creamy, Cheesy, Rich, Comforting, Savory