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.
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
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.