Check out what my pal Audrey from Melady Cooks had to say about this wonderful recipe:
This interesting soup was a wild adventure one day when I was bored. I wanted soup, I wanted macaroni, and I had leftover meatloaf. I scouted recipes online and wasn’t quite convinced any were what I was looking for. It was time for that wild hair of invention to crawl up my.. arm. Let’s make soup! Cheesy soup with a side of meatloaf croutons to continue our second Soup Week!
Keep the soup recipes coming, Audry! We love them over here at Recipe Patch. Thank you for your creative ability to make some uh-mazing recipes.
Ingredients
6 cups College Inn chicken broth
1 lb box of Barilla elbow macaroni
4 tablespoons Kerrygold butter
4 tablespoons Gold Medal flour
1 teaspoon McCormick dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
4 cups milk
4 cups Kraft cheddar cheese; shredded
Salt and white pepper to taste
Garnish: Diced meatloaf; drizzle of ketchup
Instructions
Cook the macaroni in 6 cups of chicken broth following package directions for al dente (about 10 minutes).
In a small soup pot, melt butter and stir in flour, making a roux. Cook for 3-4 minutes, stirring constantly. Stir in dry mustard, onion powder and garlic powder.
Add milk slowly, stirring constantly to prevent lumps. Cook and stir for several minutes to remove the raw flour flavor.
Stir in cheese until melted and smooth. Add more milk if soup is too thick.
Taste test for seasoning and serve hot with hot diced meatloaf croutons and a drizzle of ketchup.
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Quick Tip: Serve with fresh bread, rolls, or biscuits.
Thank you Melady Cooks for this great recipe.