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Food and Recipe Mac and Cheese Soup

Discussion in 'Lifestyle & Healthy Living' started by Yours, May 27, 2016.

  1. [​IMG]

    Mac and Cheese Soup

    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins

    Serves: 6 servings
    • 2 cups uncooked small pasta shells
    • 4 tablespoons butter
    • 1 celery stalk, finely chopped
    • 1 medium onion, chopped
    • 3 tablespoons all-purpose flour
    • 2 cups chicken broth (or vegetable broth)
    • 2 cups milk (or half-and-half)
    • 8 ounces Velveeta, cut into cubes
    • 1 cup shredded cheddar (4 ounces)
    • 1 teaspoon dry mustard
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon garlic salt
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon (scant) cayenne pepper

    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.
    2. Melt butter in a Dutch oven or large pot. Add celery and onion and cook until celery is soft.
    3. Sprinkle flour on top of celery and onion. Stir it into the butter and cook 1 minute.
    4. 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.
    5. Add cubes of Velveeta and stir until melted.
    6. Remove from heat and stir in cheddar cheese.
    7. Stir in cooked pasta and serve.

    madpro likes this.
  2. nice thread mae
    ts for sharing
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