Mac and Cheese Soup
Small pasta shells in a creamy Velveeta and cheddar soup with onion, celery, dry mustard and a pinch of cayenne. Serves 6.
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Ingredients
- 2 cups small pasta shells uncooked
- 4 tablespoons butter
- 1 stalk celery finely chopped
- 1 medium onion chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups milk or half-and-half
- 8 ounces Velveeta cut into cubes
- 1 cup cheddar cheese shredded, 4 ounces
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon cayenne pepper
- green onions sliced, for topping (optional)
Instructions
- Cook the pasta shells in salted water just to al dente and drain. They cook a little more in the soup and soak up liquid, so do not overcook them.
- Melt the butter in a Dutch oven or large pot. Add the celery and onion and cook until the celery is soft.
- Sprinkle the flour over the vegetables, stir it into the butter and cook 1 minute.
- Gradually whisk in the broth and milk and bring to a simmer. Add the dry mustard, Worcestershire sauce, garlic salt, pepper and cayenne and simmer until it thickens a little.
- Add the Velveeta cubes and stir until melted. Take the pot off the heat and stir in the cheddar.
- Stir in the cooked shells and serve.
Notes
If the soup gets too thick, stir in a little water or broth. Refrigerate leftovers within 2 hours; eat within 3 to 4 days; reheat to steaming hot (165°F) with a splash of liquid.
Nutrition
Serving: 1servingCalories: 469kcalCarbohydrates: 40.2gProtein: 18.8gFat: 25.8gSodium: 1171mgFiber: 1.7gSugar: 9.4g
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