|Take all the things we love about macaroni and cheese, the creamy cheese and tender pasta, and transform it into a delicious soup.|
Macaroni and Cheese SoupAs soon as I saw this Mac 'n Cheese Soup recipe in one of those freebie Cuisine at Home promo magazines that comes in the mail, I knew I wanted to try it, and I just so happened to have everything on hand that I needed except for the whole milk. Now that's the kind of recipes that I like!
I made a few changes, but gotta say ... this soup is just delicious - but c'mon. How the heck could it not be? It's like a big ole bowl of super creamy macaroni and cheese comfort. O.M.G. Don't skip the topping, unless of course you aren't a fan of blue cheese. It's a mixture of green onion, bacon and blue cheese - it really accents the soup and is a nice texture and flavor contrast.
Adapted from Cuisine at Home
Recipe: Mac n' Cheese Soup©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 3 slices of bacon
- 2 cups of dry elbow macaroni
- 3 tablespoons of butter
- 1/2 stalk of celery, minced fine
- 1/2 of a medium onion, minced fine
- 1/3 cup of all purpose flour
- 2-1/2 cups of chicken broth
- 2 cups of whole milk
- 4 cups of shredded sharp cheddar cheese
- 1/2 teaspoon of dry mustard
- Pinch of nutmeg
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/4 cup of blue cheese
- 1 green onion, sliced
- Salt to taste, only if needed
Cook the bacon until crisp, cool, chop, and set aside. Prepare pasta according to package directions, drain and set aside.
Melt butter in a small soup pot; add the celery and onion and saute until tender but not browned. Sprinkle in the flour and cook over medium to medium high heat, stirring constantly for about a minute. Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Repeat with the milk. Bring the mixture back up to heat until fully warmed through, but do not allow it to boil! Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.
In a separate small bowl, stir together the blue cheese, green onion and chopped bacon. Add the dry mustard, Cajun seasoning and a grating of nutmeg - about 4 or 5 passes on a microplane if using whole nutmeg, and heat through until hot. Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil. Taste and add salt, only if needed.
Remove soup from the heat and serve immediately, garnished with a pinch of the blue cheese mixture.
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©Deep South Dish
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