Macaroni and Cheese Soup
Macaroni and Cheese Soup brings you the classic comfort food of Mac and cheese with the warmth and heartiness of a soup. This meal will be one the whole family loves.
I love a good, hearty soup on a cold fall or winter day. They are typically so easy to make and warm up nicely for leftovers. If you like macaroni and cheese (who doesn’t?!) you are going to need to add this recipe to your menu this week.
Ingredients you will need:
1 cup elbow macaroni
2 tablespoons of olive oil
? cup of chopped carrots
? cup of chopped celery
? cup of chopped onions
2 cups of heavy cream
1 ½ cups of milk
1 ½ cups of shredded cheddar cheese
Salt and Pepper to taste
2 tablespoons of cornstarch
2 tablespoons of water
1 8oz can of creamed corn
Cook 1 cup macaroni according to package directions and set aside.
In a pan (I love to use my cast iron skillet for this) add olive oil and sauté carrots over medium heat for 2 minutes. Add celery and onion and sauté for 5 minutes.
In a large pot combine heavy cream, milk and cheese over medium heat. Stir constantly until cheese is melted. Add salt and pepper.
In a small cup or measuring cup, mix water and corn starch until smooth and pour into the cheese/milk mixture.
Cook until mixture thickens and begins to boil.
Add sautéed veggies, creamed corn and cooked macaroni stirring constantly.
Cook until heated through and serve.
This recipe makes 8 servings.