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Mac-n-Cheese Soup

Rotini is a short (about 1½ inches), corkscrew-shaped pasta. Its name derives from the Italian word for twists. These tight twists help rotinin cling to sauces at bit better than some other pasta varieties.


Mac-n-Cheese Soup

Mac-n-Cheese Soup

We actually prefer this with rotini noodles, which are a bit firmer than macaroni. If using macaroni, be careful not to overcook the noodles, or they will become mushy.

1 (13 3/4 ounce) cans reduced-sodium chicken broth
1 cup elbow macaroni
¼ - ½ cup finely chopped or grated onions
3 tablespoons butter
3 tablespoons flour
1 teaspoon mustard powder
2½ cups milk
1½ cups shredded sharp cheddar cheese

Garnishes:
Shredded cheese
Cooked and crumbled bacon
Chopped green onions or chives

Bring chicken broth to boil in 2-quart saucepan.
Add macaroni; boil 7 minutes, stirring occasionally.
While macaroni is cooking, sauté onion in butter in a 3-quart saucepan until tender, about 3 minutes.
Whisk flour into onion mixture.
Gradually add milk to flour mixture, stirring constantly until thickened.
Add cheese; stir until smooth and cheese is melted.
Add macaroni; stir well.
Ladle into bowls and top with garnishes of choice.
Yummy served with Texas cheese toast.
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Comments

  1. SamanthaJanuary 26, 2011 at 2:35 PM

    I will definitely try this Connie ! We love mac and cheese and what a great different way to try it, sounds very yummy !
    Thanks again for always sharing your wonderful, southern recipes.
    I often look back at them when I need a new recipe, you are a blessing to me !!

    ReplyDelete

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