Mac and Cheese Soup
This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right of cheese. And oh so creamy smooth. I should’ve doubled the recipe.
Servings 6 servings
Calories 367 kcal
Cook pasta per package instructions. Drain well and reserve. Melt butter in a large pot over medium-high heat. Add the celery and onion and saute until the celery is softened. Stir in the flour and cook another minute. Slowly whisk in the milk. Bring to a simmer and stir in the dry mustard, Worcestershire, garlic salt, black pepper and cayenne pepper. Stir until the mixture thickens. Add the Velveeta. Stir until melted. Remove from heat and add the cheddar cheese. Stir until melted.
Stir in cooked pasta and serve.
Calories: 367 kcal | Carbohydrates: 39 g | Protein: 20 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 45 mg | Sodium: 1259 mg | Potassium: 464 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 755 IU | Vitamin C: 7 mg | Calcium: 475 mg | Iron: 1 mg