Menu Enter a recipe name, ingredient, keyword...

Mac and Cheese Soup


From The Food Network magazine

Google Ads
Rate this recipe 0/5 (0 Votes)
Mac and Cheese Soup 0 Picture


  • 4 oz elbow macaroni (1 cup)
  • Cooking spray
  • 1 carrott cut into 1" pieces
  • 1 stalk cerery cut inot 1" pieces
  • 1/4 cup flour
  • 3 3/4 cups fat free chicken broth (or stock)
  • 1 1/4 cups milk
  • 6 oz shredded cheddar cheese (1 1/2 cups)
  • 1/4 cup grated parmesan cheese


Servings 4


Step 1

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.

Review this recipe