If you’re in the market for a dinner dish so creamy and dreamy that it’ll make your head spin this is the recipe for you! Mac and cheese soup is the bomb!
Check out what my pals over at Five Heart Home had to say about this recipe and cream of coconut:
As far as preparation, this recipe is easy enough to make. Boil and drain the macaroni and set aside. Make a roux-based sauce, thinned out with extra broth and milk to make it more ‘soup-like.’ Stir in the cooked noodles. Ladle into bowls. Top with crispy chopped bacon. Cover your ears to shield them from the deafening cheers emanating from the dinner table.
Really, cooking this delicious soup is so very easy and much like making a creamy batch of classic mac and cheese. You just can’t go wrong with it. My husband and kids inhale this stuff. Needless to say, we never have any leftovers.
Ingredients
6 ounces Barilla dry elbow macaroni (about 1 1/2 cups)
4 tablespoons Kerrygold butter
1/2 cup all-purpose Gold Medal flour
6 cups College Inn low-sodium chicken broth
12 ounces Kraft sharp or extra-sharp cheddar cheese, shredded (about 3 cups)
2 cups TruMoo milk (2% or whole), warmed
1/2 cup Kraft grated Parmesan cheese
1 tablespoon tomato paste
1 teaspoon dry mustard powder
1/2 teaspoon McCormick garlic powder
1/4 teaspoon onion powder
Salt & freshly ground black pepper, to taste
6 slices Hormel bacon, cooked until crispy and diced or crumbled
Instructions
Set a medium pot of salted water over high heat and bring to a boil. Stir in the macaroni and cook according to package directions. Drain and set aside.
In the meantime, set a large pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding broth. Increase heat to medium high and bring to a boil. Cook while whisking until the sauce is smooth and thickened, between 5 to 10 minutes.
Remove pot from heat. Add grated cheddar, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in milk, cooked macaroni, Parmesan, tomato paste, mustard powder, garlic powder, onion powder, and salt and pepper, to taste. Serve immediately with diced bacon sprinkled on top.
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Quick Tip: I enjoy serving the mac and cheese soup with freshly baked buttered bread.
Thank you to Recipe Lion for this great recipe.
Soup sounds delicious,gonna make it, would like recipe for shortcake coconut cake.
That Amish soup wd def need vegies! I wd use cabbage instead of all the noodles and add carrots, celery, onion,and maybe a can of kidney beans to give it some protein. Also, chop in some leftover meat or add a little sausage. Spinach and mushrooms are always nice in a soup, too.
That changes the entire concept of this soup. You are not making Amish Soup. Stick with the recipe of keep your ingredients to yourself
wow easy and good for the community crock pot soup supper where you bring soup in pot , cessert , sandwitches and desserts. No one goes away hungry.
To all of you cooks out there who don’t seem to know this, you can purchase BEEF stock , CHICKEN stock, Vegetable stock in the grocery store if you don’t know how to make it. Swanson’s is good. They also have the low sodium type as well. Soup is one of the easiest things to make, EVER. I make the best chicken vegetable soup ever. I freeze a lot of it for cold winter days….Home make soup is really good. You can also put just about anything YOU want in a soup…to customize it for yourself or your family. Easy Peasy.
The noodles look like spaghetti, cant ya use left over spags already cooked?