Mac and Cheese Soup

Serves: 4 small portions or 2 large portions

Adapted from: Food Network Magazine

Salt

1 ½ cup elbow macaroni

2 tbsp. butter

1 large shallot (or medium onion), roughly chopped

1 carrot, peeled and cut into pieces

1 celery rib, cut into pieces

2 tbsp. flour

2 cups chicken broth (homemade or low-sodium store bought)

1 cup milk

4 oz. shredded cheddar cheese

¼ cup grated parmesan cheese

Step 1:

In a medium pot, bring water to a boil and season liberally with salt. Add elbow macaroni and cook according to package directions. Drain and set aside.

Step 2:

        Place shallot, carrot, and celery in a food processor. Process until finely chopped. In a medium pot, melt butter over medium heat. Add in the finely chopped vegetables and saute until translucent.

Step 3:

        Stir in the flour and let the mixture cook for 1 minute - stirring frequently. Add in the chicken stock and milk, bring to a boil, and stir until the mixture has slightly thickened (about 10 minutes or so). Add the cheeses and stir until they melt. Add the cooked pasta and stir until warmed. Serve.

Printed from SavoryLessons.blogspot.com