Here’s the thing about having kids – they expect and need complete meals. Whereas I could happily eat hummus and pita chips (and nothing else) for dinner every single night of the week, they really shouldn’t. Although my parenting style has been known to fall along the lines of “do as I say and not as I do” for many things, I would just feel guilty if I snacked my way through dinner while serving them plates loaded with meat and veggies.
As much as I love cheese soup, I can admit that, on its own, a big bowl does not equate a full meal. So when that was what sounded really good to me the other night, I decided I could tweak it to make it a full meal that would be both filling and satisfying while still giving me that taste I was craving. It turned out really good and we all liked it. Plus, what kid wouldn’t dig in to a bowl of mac & cheese soup?
Mac & Cheese Soup with Veggies
- 2 T. butter
- 1 small onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 t. salt
- 1 t. paprika
- 1/2 t. pepper
- 8 c. chicken stock
- 1 1/4 c. elbow macaroni
- 2 c. frozen chopped broccoli, thawed
- 3 T. cornstarch
- 1 1/2 c. milk
- 2 c. shredded cheddar cheese
- 3 T. fresh parsley, chopped
- Additional salt and pepper, to taste
1. Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in chicken stock and bring to a slow boil.
2. Add noodles and cook until tender, about 10 minutes. After noodles are fully cooked, add the broccoli. Dissolve cornstarch in milk and slowly stir into slowly boiling soup. Cook until slightly thickened, about 5 minutes.
3. Remove from heat and stir in cheese until fully melted. Add parsley and additional salt and pepper to taste, if needed. Enjoy!