Ingredients
Scale
- 1 cup elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 cups low-sodium vegetable broth
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic until fragrant.
- Gradually pour in the vegetable broth and milk, stirring to combine. Bring to a simmer.
- Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
- Slowly stir in the shredded cheddar cheese until completely melted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added nutrition, consider mixing in vegetables like spinach or peas.
- Substitute other pasta shapes or cheeses according to preference.
- If the soup thickens too much during storage, reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg