Take two of the most popular comfort foods and combine them to
make “Super Comfort Food.” That’s the idea behind a mac ‘n’ cheese
soup.
Studio 5 Contributor Amy Richardson shares her original recipe for
Double Irish Cheddar and Macaroni Soup with Broiled Cheese
Croutons.
Double Irish Cheddar and Macaroni Soup with Broiled Cheese Croutons
2 tbsp onion, finely chopped
1 tsp butter
3/4 cup flour
4 cups chicken broth
2 3/4 cups milk
1/4 cup sour cream
3/4 tsp coarse salt
1/2 tsp fresh cracked pepper
2 1/2 cups shredded Irish Cheddar Cheese
1 1/2 cups cooked macaroni, or tiny bow tie pasta
4-6 slices, artisan bread sliced 1/2 inch thick
Thinly sliced cheddar cheese
Butter
Pre heat oven to 375 degrees.
Lightly butter toast, both sides.
Place a baking sheet.
Bake about 15 minutes, or until lightly brown, turning about half way through.
Set aside.
In a large sauce pan, melt butter over medium heat.
Add onions and cook for about 5 minutes.
Slowly stir 1 cup of the chicken broth into flour until smooth. Stir in sour cream, salt and
pepper.
Add the rest of the chicken broth. Cook until thickened, about 7-10 minutes.
Stir in milk, and cook over low heat for an additional 7-10 minutes.
Stir in cheese until melted. Add pasta.
Place oven proof bowls on a baking sheet. Evenly fill bowls with soup.
Place toasts on top of soup. Cover with thin slices of cheese and place under broiler for 1-2
minutes, or until melted and bubbly.
Makes 6 servings
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