I’m not quite sure how Mac and Cheese became assigned to ‘kid’s food’, but if I would let my kids choose what they want to eat everyday I’m pretty sure we would be having Mac and Cheese for Every. Single. Meal. The boxed kind is quick and easy and maybe that is part of it, but I personally think that the taste and nutrition are about as good as eating the cardboard box it comes in.
This Mac and Cheese Soup Recipe combines the comfort of a creamy savory homemade soup with the kid factor of mac and cheese, but the added bonus of veggies!
The key to this recipe is to chop the veggies super small. I used my food processor which diced them super fine. So fine in fact that everything but the carrot literally disappear. My kids love carrots and so they were fine having small bits of carrot in the soup. If you don’t have a food processor, you can dice them yourself and it should work just fine. After they are chopped, add them to a large saucepan. Sauté them until soft and then add flour and cook for a couple more minutes. Then add the broth and bring to a boil. In the meantime, shred your cheese and boil your noodles.
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- 1/2 cup, chopped onion
- 2 medium carrot
- 2 stalk celery
- 1 tablespoon olive oil
- 1/4 cup flour, all-purpose
- 3 cup chicken broth, low-sodium
- 1 cup water
- 8 ounce elbow noodles
- 1 cup milk
- 1 1/2 cup cheddar cheese
- Place onion, carrots and celery in a food processor. Pulse until chopped very fine.
- In a large saucepan, add a small amount of olive oil.
- Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
- Add the flour and cook for another 2 minutes, stirring the whole time.
- Gradually stir in the broth and water and bring to a boil. Continue to cook, stirring, until thickened, about 5-6 minutes. Remove from the heat.
- While the vegetable broth mixture is cooking, boil your pasta according to package directions.
- Add the milk, cheese and noodles and stir until the cheeses melt. Ladle into bowls and serve warm.