This recipe for Mac n Cheese soup is one of the highest rated winter warmers in our family. It's fairly easy and quick to make and has only one disadvantage: there's never any left over for the next day! The photo above is not great at all but the best I could do with a tiny left over. So you're warned - best not to leave stockpot unattended.
- Elbow Macaroni - 1 cup/250ml
- Chicken Stock or Vegetable Stock - 3 cups/750ml
- Shallots - 3, minced
- Garlic - 2 cloves, finely chopped
- Carrot - 1 large, finely chopped
- Celery Stalk - 1, finely chopped
- Butter - 1tbsp
- Flour - 2 tbsp
- Skim Milk - 1 cup/250ml
- Mature Cheddar Cheese - 1.5 cup/375ml
- Parmesan Cheese - 2 tbsp
- Salt & Pepper - To taste
- Nutmeg - A pinch
Cook Elbow Macaroni al dente and set aside. Melt the butter and sauté the chopped shallots, garlic, carrot and celery for about 10 minutes. Stir in the flower, a pinch of nutmeg, 2 tablespoons of parmesan cheese and slowly add the milk, chicken or vegetable stock. Keep whisking for a few minutes and as soon as it comes to a boil, lower heat, cover and cook for 15 minutes.
Stir in the mature cheddar cheese and remove the pan from heat. Mix in the cooked macaroni, adjust seasoning with salt and pepper and serve immediately.