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Mac and Cheese Soup

A cozy and creamy mac and cheese soup that's easy to make in one pot, perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup elbow macaroni
  • 4 cups chicken or vegetable broth
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

Cooking
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, celery, and carrot, then sauté until softened.
  3. Pour in the broth and bring it to a boil.
  4. Add the elbow macaroni and cook until al dente, according to package instructions.
  5. Reduce heat and stir in the milk and cheddar cheese until the cheese is melted.
  6. Season with garlic powder, salt, and pepper to taste.
  7. Serve hot and enjoy!

Notes

For serving, garnish with fresh herbs, pair with garlic bread or a side salad, and top with extra cheese for a gooey finish. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.