Macaroni and Cheese Soup

By: Sheila Reynolds

If you love macaroni and cheese, you will love this macaroni soup recipe. This is also a great recipe for your kids and adult friends alike. Macaroni and cheese is being added to many high end menu these days by just adding a few simple twists. Try adding some black truffle oil and you are there!

Ingredients

1-1/2 cups macaroni noodles
2 slices thick cut bacon
2 tbs. butter
¼ cup flour
3 cups chicken broth
1 cup whole milk
1-3/4 cups shredded sharp white cheddar
¼ cup parmesan cheese, shredded
Sliced green onion, for garnish
Salt and pepper, to taste
Olive oil

Directions

1. Bring a large pot of water to a rolling boil. Add the macaroni and boil for five minutes. Drain and set aside, tossing with olive oil to prevent sticking.
2. Heat a Dutch oven to medium. Fry the bacon slices, rendering the fat. Remove and add two tablespoons of butter, whisking to combine. Add the flour and whisk again, cooking until a light blond shade. Season the roux with salt and pepper and then slowly add in the chicken stock. Bring to a low boil and then reduce the heat to a simmer. Cook for two to five minutes, until thickened.
3. Turn off the heat. Slowly whisk in the milk and then the cheese. Season with salt and pepper, and then add in the macaroni. Let stand for about 10 minutes.
4. Garnish with sliced green onions and serve.

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