Mac and Cheese Soup

From The Food Network magazine

Mac and Cheese Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz elbow macaroni (1 cup)

  • Cooking spray

  • 1

    carrott cut into 1" pieces

  • 1

    stalk cerery cut inot 1" pieces

  • ¼

    cup flour

  • cups fat free chicken broth (or stock)

  • cups milk

  • 6

    oz shredded cheddar cheese (1½ cups)

  • ¼

    cup grated parmesan cheese


Mince carrot and celery and oniion if desired in a food processor. Mist a saucepan with cooking spray. Add vegetables and cook over medium heat until softened. Add the flour and cook, stirring til thicken. Add the broth gradually and bring to a boil. Cook, stirring until thickened, 6 to 7 minutes. Add the milk, cheeses and macaroni and stir to melt cheese. I used butter to saute the vegetables, but they got a little burned. Next time cook slower. This was very good.


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