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I usually get a strange look when I mention macaroni and cheese soup, but after tasting it most everyone loves it. Cheese lovers rejoice! This recipe comes from my work's cafeteria.
- Melt butter in a large kettle and clarify onion and garlic. Blend in flour to make a roux ( 1/4 cup) cook for about 5 minutes, but don't brown.
- Soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture. Follow with milk and cheese; season with salt and pepper.
- Mix in macaroni and adjust the thickness with additional milk.