Macaroni ‘n’cheese soup made simple

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Most college students may have  a box of delicious classic macaroni and cheese in their pantry, but Lancers can raise the bar and take the classic pasta to a whole new level by turning it into a soup.

For those who enjoy the golden pool of cheese in soup or are cheese lovers, this could be a tasty treat while upgrading the cooking skills of students across campus.

The total time to prepare and cook the soup is 30 minutes and will yield 2-3 servings.

Ingredients:

3 cups cooked macaroni (or any type of pasta)

3 tablespoons butter

1 1/2 tablespoons flour

3 1/2 cups chicken broth

1 cup cream

1 cup grated cheddar cheese

Salt and pepper to taste

Procedure:

Cook the pasta shells before preparing for the soup portion of the recipe.

Drain the pasta shells and keep them separate in a large bowl.

In a medium-size pot, melt the butter over medium heat and add the flour until it sizzles.

Add the chicken broth and whisk until fully incorporated.

Add the cream.

Simmer for a minute, and then add the cheese until fully melted.

Add in the cooked macaroni, season with salt and pepper and then stir.Serve and enjoy the cheesy goodness.

About Ashley Dinkel

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