Mac and Cheese Soup
Warm and comforting Mac and Cheese Soup is a cheesy way to put a dinner on the table that the whole family will love. Leftovers are great for lunch, too!
- 4 Tablespoons Butter
- 1 medium Yellow onion (diced)
- 4 stalks Celery (thinly sliced)
- 3 Carrots (peeled and thinly sliced)
- 1 1/2 teaspoon Salt
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 8 cups Chicken or vegetable stock
- 4 cups Cooked pasta (shape of choice)
- 1/4 cup Cornstarch
- 1 1/2 cup Milk
- 4 cups Freshly shredded cheese (Sharp cheddar, Colby Jack, Mild cheddar, or any other combination that you'd like)
- Additional salt, pepper and paprika (to taste)
Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in stock and bring to a slow boil.
Simmer soup for about 10 minutes, until carrots are tender, maintaining a low boil.
Completely dissolve cornstarch in milk and slowly pour and stir into soup.
Add cheese a little bit at a time, stirring after each addition, until completely melted.
Stir in cooked noodles. Season to taste with more salt, pepper and paprika. Serve and enjoy!
- Use freshly shredded cheese for the best consistency.
- Save any leftovers and enjoy for a delicious lunch the next day.
- Make it the soup your own with add-ins such as crumbled bacon, lobster, cooked chicken or ham pieces.