Warm, cheesy, and full of pasta, this Mac and Cheese Soup is a stick to your ribs kind of meal. Way more than just a soup, but perfect for those cold days.
This post was going to be about glorious carbs. Then it was going to be a rant about the miserable winter. It could have been about sugary sweet Valentine’s Day (truth moment, I totally forgot!!!). But as I sit here rewriting this for the 3rd time (and really not wanting to sound too grumpy), it’s about the Olympics.
I don’t watch sports. I don’t know the first thing about scoring, points, super-bowls, or soccer. But I freakin love the Olympics. Watching the globe compete is inspiring. And not just because I live in one of the countries that sends a small army to compete. I watch it for every country only represented by one man, for every comeback story, for the global good deeds, and the young superstars earning their kudos. There’s just something so cool about watching. About seeing the stories. About rooting everyone athlete out there on.
Are you watching the Sochi Olympics? What’s your favorite sport? Who are you rooting for?
Pity the poor man who lives with me. Normally I could care less if the TV was on, but for 2 weeks every 2 years, he has to watch everything from curling to gymnastics. Yeah, he’s a pretty good sport too (and, I’ve totally caught him getting into it too!). Also, pity him, because as I said, I totally forgot it was Valentine’s Day. (go me.)
If you’ve tried my Mac and Cheese Soup recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
For some more great soups, try these!
- 4 oz macaroni pasta, shells, elbows, whatever you have about
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- salt and pepper
- 3 tbsp butter
- 3 tbsp flour
- 1/4 tsp cayenne pepper
- 1/2 tsp mustard powder
- 8 oz hard cider, such as Angry Orchard Hard Cider
- 3 - 4 cups low-sodium chicken broth
- 1 cup milk
- 6 oz sharp cheddar cheese, shredded
- 2 oz mozzarella cheese, shredded
- 2 oz Parmesan cheese, shredded
- scallions, green parts only, sliced
- Cook the pasta to al dente in a large pot of boiling salted water. Drain, rinse, and set aside.
- Meanwhile, in a large stock pot, heat the olive oil over medium heat. Saute the onion, carrot, and celery until soft, about 5 to 7 minutes. Season with salt and pepper and add the butter.
- Whisk in the flour to create a roux. Cook for 1 minute.
- Stir in the cayenne and mustard and carefully whisk in the cider, scraping up any browned bits. Slowly whisk in the broth and milk.
- Remove from heat and while stirring, add the cheese until melted through.
- Add the pasta and let sit for 5 minutes to heat through.
- Ladle into bowls and serve with scallions, breadcrumbs, or broken Cheez-it crackers!