Soup's On

Macaroni and cheese soup

By MIO Coalition January 2023

Ingredients

4 ounces Della Terra Creste di Gallo pasta, uncooked
1 ½ cup onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tablespoon Hiland salted butter
2 tablespoons Shawnee Mills flour
Salt and fresh pepper, to taste
2 ½ cups low-sodium chicken broth (or vegetable broth)
1 cup Hiland milk
Pinch of nutmeg
½ teaspoon ground mustard
2 cups (about 10 ounces) broccoli florets, chopped into small pieces
2 tablespoons parmesan cheese
1 ½ cups Hiland sharp cheddar cheese, grated

Directions

Boil pasta in salted water until al denté according to package directions. Drain and set aside. Chop onion, carrot, celery and garlic. In a large soup pot or Dutch oven, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour and freshly ground pepper to the pot, and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard, whisking constantly. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes. Add broccoli florets and parmesan cheese, and stir well. Add salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling. Add cheddar cheese a little at a time, mixing well until cheese melts. Return the cooked pasta to the soup and mix well. Serve right away so the pasta doesn’t absorb all the broth.

Category: Soup's On