Macaroni and Cheese Soup with Wagonwheels

This Macaroni & Cheese Soup is a fun treat for kids and adults alike.

INGREDIENTS:
1 & 1/2 Cups Cooked Wagonwheel or Elbow Pasta
1 Tablespoon Butter
3 Tablespoons Flour
2 cupc Vegetable or chicken Broth
1 cup Half & Half or heavy cream
1 cup milk
1cCup Chopped Broccoli
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dried Basil
1/4 Teaspoon Crushed Red Pepper (omit for small kids)
1 Cup Shredded Cheddar Cheese (sharp for adults, mild for young kids)

YIELD: 4 to 8 persons, depending on their age and appetite

COURSE: Soups and Stews

CUISINE: Canadian

DIRECTIONS:

  1. First, in a small pot cook the macaroni noodles according to their packaging instructions until al dente. Then strain the pasta, run it under cold water to stop the cooking process, & set to the side for later use. While the pasta is cooking melt 1 tablespoon of butter & brown 3 tablespoons of flour at medium heat in a large pot, continually whisking for about 1 minute so that it doesn’t burn.
  2. Then slowly whisk in 1 cup vegetable broth, 1 cup half & half, & 1 cup milk & add 1 cup chopped broccoli to the soup, along with all of the seasonings – 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried basil, & 1/4 teaspoon crushed red pepper.
  3. Let the soup cook until the broccoli is tender, about 5-10 minutes at medium heat, then add the cooked macaroni. Turn the heat down to low & add the cheese -1/2 cup shredded Colby cheese, 1/4 cup extra sharp white cheddar cheese, & 1/4 cup extra sharp yellow cheddar. Let simmer on low for 5-10 minutes until you are ready to eat.
  4. Serve your Macaroni & Cheese Soup hot topped with extra cheese or a sprinkling of fresh steamed broccoli!