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 or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: crumbled bacon, chopped scallions, or additional shredded cheese
Special equipment needed:
- Large pot
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk and broth, making sure there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the soup thickens.
4. Add the cheddar and Parmesan cheese to the pot and stir until melted and smooth.
5. Add the garlic powder, salt, and pepper to taste.
6. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
7. Add the cooked macaroni to the soup and stir to combine.
8. Serve hot with optional toppings like crumbled bacon, chopped scallions, or additional shredded cheese.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 33g
Carbohydrates: 50g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Use any type of cheese instead of cheddar and Parmesan.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Variations:
- Add diced tomatoes or green chilies for a spicy kick.
- Add cooked chicken or ham for a heartier soup.
- Use different types of cheese like Gouda or Swiss for a different flavor.
Tips and tricks:
- Be sure to whisk the flour and butter mixture constantly to prevent lumps.
- Use whole milk for a creamier soup.
- If the soup is too thick, add more broth or milk to thin it out.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of shredded cheese and chopped scallions on top.
Garnishes:
Crumbled bacon, chopped scallions, or additional shredded cheese.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
- If the soup is too thin, add more cheese or flour to thicken it.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
Be sure to cook the macaroni and soup to the appropriate temperature to prevent foodborne illness.
Food history:
Macaroni and cheese soup is a modern twist on the classic comfort food dish.
Flavor profiles:
Creamy, cheesy, and comforting.
Serving suggestions:
Serve hot with optional toppings like crumbled bacon, chopped scallions, or additional shredded cheese.
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Taste: Creamy, Cheesy, Savory, Comforting