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.
