Macaroni and Cheese Soup
Description:
Indulge in the ultimate comfort food with this delightful Macaroni and Cheese Soup recipe! Bursting with cheesy goodness and a hint of Mexican flair, this soul-warming soup is perfect for cozy nights in or anytime you need a pick-me-up. Elevate the flavors by incorporating Mexican-style cheese with a dash of cumin and chili powder, adding a unique twist to a classic favorite. While the origins of this recipe may be a mystery, its ability to bring comfort and satisfaction has stood the test of time.
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
Recipe Category: Cheese
Keywords: < 60 Mins
Nutritional Information (per serving):
- Calories: 592.5
- Fat Content: 33.7g
- Saturated Fat Content: 21.3g
- Cholesterol Content: 114.2mg
- Sodium Content: 1330.6mg
- Carbohydrate Content: 49g
- Fiber Content: 2.5g
- Sugar Content: 8.2g
- Protein Content: 24.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 cups | macaroni |
| 1/4 cup | butter |
| 1/2 cup | celery |
| 1/2 cup | carrot |
| 1 | onion |
| 6 cups | milk |
| 1 cup | Velveeta cheese |
| 4 teaspoons | instant chicken bouillon |
| 1/2 teaspoon | pepper |
| 3 tablespoons | cornstarch |
| 1/4 cup | cold water |
| 1 cup | frozen corn kernels |
| 1 cup | frozen baby peas |
Instructions:
-
Prepare Macaroni: Cook the macaroni according to the package directions, but omit the salt. Once cooked, drain the macaroni, rinse it with cold water, and drain it again. Set it aside for later use.
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Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the celery, carrots, and onion, and cook for 4-5 minutes or until they are crisp-tender.
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Combine Ingredients: Pour in the milk and add the Velveeta cheese and instant chicken bouillon. Stir the mixture occasionally and continue cooking over medium heat until the cheese melts. Season with pepper to taste.
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Thicken Soup: In a separate bowl, mix the cornstarch with cold water until well combined. Stir this mixture into the milk and cheese mixture in the Dutch oven. Continue cooking over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
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Add Corn and Peas: Once the mixture has thickened, add the frozen corn kernels and frozen baby peas. Bring the soup back to a boil.
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Simmer: Lower the heat and allow the soup to simmer for an additional 4-5 minutes, allowing the flavors to meld together.
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Incorporate Macaroni: Finally, add the cooked macaroni to the soup. Cook over low heat until the soup is heated through.
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Adjust Seasonings: Taste the soup and adjust the seasonings if necessary, adding more pepper or salt to suit your preferences.
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Serve: Once the soup is heated through and seasoned to perfection, ladle it into bowls and serve hot. Garnish with additional cheese or chopped herbs if desired.
This hearty and creamy Macaroni and Cheese Soup is guaranteed to warm your soul with every spoonful. Whether enjoyed as a comforting meal on a chilly evening or served as a delightful starter at gatherings, this recipe is sure to become a favorite among family and friends. So, gather your ingredients and get ready to savor the irresistible flavors of this classic comfort dish! 🧀🥣
