What's not to love about
a soup called, 'macaroni and cheese'?!!
Macaroni
and Cheese Soup
- 1 (13 3/4-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 (6 ounces) 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.
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