Mac and Cheese Soup Bowl (Printable View)
Velvety soup with macaroni, sharp cheddar, and Parmesan cheese. Ultimate comfort in a bowl.
# Ingredient List:
→ Soup Base
01 -
5 cups vegetable or chicken broth
02 -
1 cup elbow macaroni pasta, uncooked (approximately 4 ounces or 1/2 pound)
→ Cheese Sauce
03 -
1/3 cup unsalted butter
04 -
1/4 cup all-purpose flour
05 -
1 1/2 cups whole milk
06 -
2 cups sharp yellow cheddar cheese, grated
07 -
1/3 cup Parmesan cheese, grated
08 -
1/4 cup mozzarella cheese, grated
09 -
1 teaspoon garlic powder
10 -
1/2 tablespoon mustard powder
→ Garnish
11 -
Fresh green onions, finely chopped
12 -
Black pepper, freshly cracked
# Preparation Steps:
01 -
Pour vegetable or chicken broth into a large pot and bring to a boil over medium-high heat. Add uncooked elbow macaroni and cook until just al dente, about 8 to 10 minutes. Remove from heat and set aside.
02 -
While pasta cooks, melt unsalted butter in a large saucepan over medium heat. Add all-purpose flour, whisking constantly, and cook for 1 to 2 minutes until smooth and thickened.
03 -
Gradually pour in whole milk, whisking continuously. Stir as the mixture thickens and becomes smooth. Add grated cheddar, Parmesan, and mozzarella cheese. Lower the heat and stir in garlic powder and mustard powder until the sauce is fully melted and homogenous.
04 -
Slowly add the prepared cheese sauce to the cooked pasta in broth, stirring thoroughly to combine. Warm through until integrated and creamy.
05 -
Ladle soup into bowls and garnish with fresh green onions and cracked black pepper. Serve hot.
# Supplementary Details:
01 -
For richer flavor, use a blend of cheeses and sharp cheddar. Garnish generously for freshness and texture.