EMMA'S MAC AND CHEESE SOUP
- WineCheeseScallops
- Sep 5, 2024
- 5 min read
Updated: Nov 14, 2024
Warm Up with a Bowl of Emma’s Mac and Cheese Soup!
Craving something comforting and delicious? Look no further than our latest recipe on Wine Cheese Scallops: Emma’s Mac and Cheese Soup! This dish takes everyone’s favorite classic comfort food, mac and cheese, and transforms it into a rich, creamy soup that’s perfect for chilly days.
Packed with tender elbow macaroni, sharp cheddar, and grated Parmesan, this soup has all the cheesy goodness you love in mac and cheese but with a warm, velvety twist. Plus, we’ve added a blend of sautéed vegetables for extra flavor and texture, making every spoonful irresistible.
And don’t forget the crispy, oven-toasted bread slices! Whether you dip them into your soup or enjoy them on top, they add the perfect crunch to each bite. This recipe is easy to make, kid-friendly, and sure to become a new family favorite.
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Macaroni and cheese, often affectionately referred to as "mac and cheese," has a long and varied history that dates back centuries. The earliest recorded recipes for a dish resembling macaroni and cheese can be traced to medieval Europe. In the 13th century, a popular Italian dish known as "de lasanis" appeared in a cookbook called Liber de Coquina. This dish consisted of sheets of pasta cut into two-inch squares, boiled, and layered with grated cheese, then melted together to create a rich, creamy texture.
By the late 18th century, macaroni and cheese had made its way to England, where it evolved into a popular dish among the upper classes. A recipe for "macaroni with Parmesan cheese" was included in the 1769 edition of The Experienced English Housekeeper, a cookbook by Elizabeth Raffald. This version of the dish called for boiled macaroni to be mixed with a Mornay sauce—a béchamel sauce with cheese—and baked until golden and bubbly.
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Macaroni and cheese crossed the Atlantic and became a beloved American comfort food in the late 18th century. Thomas Jefferson, who encountered the dish during his travels to France, is often credited with popularizing macaroni and cheese in the United States. Enthralled by the dish, Jefferson brought back a pasta machine and served macaroni and cheese at state dinners. By the 19th century, macaroni and cheese recipes had begun to appear in American cookbooks, including Mary Randolph's The Virginia Housewife in 1824, which helped solidify its place in American cuisine.
Throughout the 20th century, macaroni and cheese became a staple in American households, especially after the introduction of Kraft's boxed version in 1937. This affordable and convenient version of the dish made macaroni and cheese accessible to a broader audience, particularly during the Great Depression and World War II, when meat was scarce and families were looking for inexpensive, filling meals. Today, macaroni and cheese remains a versatile dish enjoyed by people of all ages, with countless variations that cater to diverse tastes and dietary needs, from classic recipes to gourmet versions featuring artisan cheeses and add-ins like lobster or truffle oil.
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Reasons Why Our Mac and Cheese Soup Recipe is So Good:
Comfort Food at Its Best: Combining the creamy, cheesy goodness of mac and cheese with the warmth of a hearty soup, this recipe is the ultimate comfort food, perfect for cozy nights in or when you need a bowl of something warm and satisfying.
Rich and Creamy Texture: The combination of sharp cheddar and Parmesan cheese creates a velvety, rich texture that coats every bite, making this soup incredibly satisfying and indulgent.
Loaded with Flavorful Ingredients: With the addition of sautéed shallots, carrots, and celery, this soup offers a depth of flavor and a hint of sweetness that perfectly complements the cheese, elevating it beyond your typical mac and cheese.
Perfect for Dipping: Served with crispy, oven-toasted bread slices, our Mac and Cheese Soup is perfect for dipping. The bread adds a crunchy texture that pairs wonderfully with the creamy soup, making each bite a delightful contrast of flavors and textures.
Easy to Make: This recipe is straightforward and easy to follow, making it perfect for both beginner cooks and seasoned chefs looking for a quick and delicious meal. Plus, it comes together in just a few simple steps!
Family-Friendly: Loved by kids and adults alike, this recipe is a surefire hit for family dinners. It's a fun twist on a classic dish that everyone at the table will enjoy.
Versatile for Any Occasion: Whether you're making a cozy weeknight dinner, hosting a casual get-together, or looking for a comforting dish to serve during the colder months, this soup is versatile enough for any occasion.
Customizable: You can easily customize this recipe to suit your preferences. Add more vegetables, use different cheeses, or even toss in some bacon or chicken for a heartier version. The possibilities are endless!
Perfect for Leftovers: This soup stores well and tastes even better the next day, making it a great option for meal prepping or enjoying as leftovers.
Unique Twist on a Classic: Our Mac and Cheese Soup takes the beloved flavors of traditional mac and cheese and transforms them into a warm, comforting soup that’s sure to surprise and delight anyone who tries it.
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Ingredients:
1 tsp kosher salt, divided
1 heaping cup elbow macaroni
Cooking spray
1 Tbs unsalted butter
1 French or Italian bread loaf, cut into 1/2-inch-thick slices
1 tsp freshly ground pepper
1 tsp seasoned salt
3 shallots (or 1 small onion)
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 heaping cup all-purpose flour
1 (32-ounce) box low-sodium chicken broth
1 1/4 cups whole milk
6 ounces shredded sharp cheddar cheese (about 1 1/2 cups)
1/4 cup grated Parmesan cheese
Instructions:
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of water, salted with 1/2 teaspoon of salt, to a boil. Add the macaroni and cook according to the package instructions; drain.
Mist a baking sheet with cooking spray and arrange the bread slices on it in a single layer. Mist the bread with cooking spray and season with salt and pepper. Bake until golden brown, about 7 minutes.
Mince the shallots, carrot, and celery in a food processor. Heat a Dutch oven over medium-high heat. Mist the pan with cooking spray, add the butter, and melt. Add the minced vegetables and cook until softened, about 4 to 5 minutes. Add the flour and cook, stirring or whisking constantly, for 2 minutes. Gradually stir or whisk in the chicken broth and bring to a boil; cook, stirring occasionally, until thickened, about 6 to 7 minutes. Remove from the heat.
Add the milk, cheeses, and cooked macaroni, stirring until the cheeses have melted. Season with the remaining salt, pepper, and seasoned salt.
Serve the soup with the bread slices on top of each bowl or on the side for dipping.
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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