Mac and cheese soup is a dish the kids will love. I don’t think there’s a mac and cheese recipe that isn’t kid friendly. The dish makes a fantastic lunch or snack. You might even be able to sneak it in as a midweek dinner. Be sure to give this tasty mac and cheese soup a try. As always, let us know what you think.
There are a few suggestions and variations to the recipe. First, you can use just about any brand of noodles. You could use the traditional Kraft Dinner noodles if you wish. They can be any size. Just keep in mind, they swell as they cook. I always rinse the noodles as I cook them first and set them aside for a few minutes. If you don’t rinse, they will stick together.
I use old cheddar in my mac and cheese simply because I like the sharpness of the cheese. You can use the cheese of your liking, however. Often a mild or marble is nice, as well.
In terms of the spices, we just use salt and pepper. Any additional spices would be a welcomed addition too. For example, you could use a pinch of garlic or onion powder. In other words, use whatever sits well on your palate.
The combination of milk and butter gives the mac and cheese soup it’s creaminess. This combined with the chicken stock yields the perfect broth. You can make your broth from scratch too if you wish. You can also use beef or vegetable broth as well.
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- 3 Cups of cooked macaroni noodles (1 1/2 cups uncooked)
- 1 cup of milk
- 1 cup of grated cheddar cheese
- 2 tbsp of flour
- 1 cup of cooked ham, diced
- 2 tbsp of unsalted butter
- Melt the butter in a pot over medium high heat. Add in the flour and stir until a roux forms.
- Pour in the milk, chicken stock, and bring it to a boil.
- Add the macaroni, ham, cheese, salt, pepper. Stir over medium high heat until the sauce slightly thickens.
- Ladle it into a bowl and garnish with extra cheese and parsley.
- Serve and enjoy your mac and cheese soup.