Macaroni and Cheese with Cheddar Soup
Everyone loves mac and cheese but have you ever had it as soup? This mac and cheese with cheddar soup recipe ticks all the right boxes! It's cheesy, budget friendly and comfort food at its finest!
Servings 4 people
Cost $7.00
Equipment
- Sharp Kitchen Knife
- Dutch Oven
- Liquid Measuring Cup
- Dry Measuring Spoons
- Dry Measuring Cups
Ingredients
- 1 C elbow macaroni
- 2 Tbsp olive oil
- ⅔ C chopped carrots
- ⅔ C chopped celery
- ⅔ C chopped onions
- 1 8 oz can of creamed corn
- 2 C heavy cream
- 1 ½ C milk
- 1 ½ C shredded cheddar cheese
- 2 Tbsp cornstarch
- 2 Tbsp water
- Salt and Pepper to taste
Instructions
- Chop the celery, carrots and onions into whatever sized pieces you want. Once your veggies are chopped, cook the pasta al dente according to the directions on the box.
- Saute the carrots in olive oil on medium heat for 2 minutes. Add the onions and celery and cook until the onions are translucent or about 5 minutes.
- In a large heavy bottom stockpot, stir together the heavy cream, milk, and cheese. Stir constantly until the cheese melts then add the salt and pepper.
- Once the cheese is fully melted, mix the water and the cornstarch together until smooth and any lumps are broken up. Slowly add the cornstarch mixture to the cheese mixture to help thicken it.
- Cook it until the mixture thickens. Once the cheese mixture thickens and starts to boil, lower your heat to a simmer.
- Add the vegetables, can of creamed corn and the macaroni and stir well. If you are adding cooked chicken, add it now too.
- Cook your until it is heated through and serve hot.