Macaroni and Cheese Soup
What's not to love about a soup called, 'macaroni and cheese'?!!
1 (13.75-ounce) can reduced-sodium chicken broth
3/4 cup elbow macaroni
2 carrots, sliced
2 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1 1/2 cups shredded Wisconsin Cheddar cheese
- Bring chicken broth to boil in 2 quart saucepan. Add macaroni and carrots; simmer 7 minutes, stirring occasionally. Remove from heat; set aside.
- Sauté onion in butter in 3 quart saucepan. Reduce heat to low; blend in flour. Gradually add milk; stir in macaroni mixture. Cook, stirring constantly, until thickened. Remove from heat.
- Add cheese; stir until melted.
Makes 5 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.