Ingredients
Units
Scale
- 8 oz elbow macaroni
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Green onions (for garnish) as desired
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about one minute to create a roux.
- Slowly whisk in the chicken or vegetable broth and milk, bringing the mixture to a simmer. Add garlic powder, onion powder, and season with salt and pepper.
- Stir in both cheeses until melted and smooth. Add the cooked macaroni back to the pot and stir to combine. Serve hot!
Notes
This soup can easily adapt to suit your taste. Consider adding sautéed veggies like spinach or a dash of hot sauce for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg