Macaroni and Cheese Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 tablespoons butter
- 2 cups chicken broth
- 1 tablespoon butter
- 1/4 cup minced onion
- 1/4 cup flour
- 1/4 teaspoon cayenne pepper
- 1/2 cup white wine
- 2 cups whole milk
- 2 tablespoons chopped parsley
- 2 slices bread
- 6 ounces dry elbow macaroni cooked and drained
- 1/4 cup minced celery
- 2 cups sharp cheddar cheese grated (i like cabot)
- Carbohydrate 33.9263604693924 g
- Cholesterol 369.134895839874 mg
- Fat 82.9882404134569 g
- Fiber 1.33482066278897 g
- Protein 91.9047142385508 g
- Saturated Fat 30.8854544326864 g
- Serving Size 1 1 serving (529g)
- Sodium 666.110796190054 mg
- Sugar 32.5915398066034 g
- Trans Fat 6.62484431003979 g
- Calories 1274 calories
Make bread crumbs: Put bread in food processor and process until you have coarse crumbs. Melt 1 tablespoon butter in medium frying pan and saute crumbs until golden and crisp, 5-7 minutes. Cool and then stir in chopped parsley. Set aside.Saute onion and celery in a large saucepan with 2 tablespoons of butter over medium heat until soft, about 3-5 minutes.Ad flour to saucepan and stir for 1 minutes. Pour in wine and simmer for another 2 minutes.Add broth and pepper and simmer for 5 minutes until slightly thickened. Whisk in milk and simmer for another 2-3 minutes until hot. Do not boil.Add the cheese by handfuls, stirring after each handful until all the cheese is melted and the soup is smooth. Stir in the macaroni and simmer until the macaroni is warmed through.Ladle into soup bowls and garnish with a generous handful of breadcrumbs. Serve at once.
