Creamy Mac & Cheese Soup
A package of frozen pureed winter squash adds sweetness and good nutrition—namely vitamin A, potassium and fiber—to this soup version of a family favorite, mac and cheese. It also lends its orange color to the soup, making it seem cheesier without actually adding more cheese. Feel free to swap in your favorite shape of medium-size pasta for the elbow macaroni. Using convenience items like frozen squash means that this healthy kid-friendly dinner takes just 30 minutes to prep.
INGREDIENTS :
- 1 ½ cups whole-wheat elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 4 cups low-sodium chicken broth
- 1 (10 ounce) box frozen pureed winter squash, thawed slightly
- 2 cups half-and-half
- 1 (8 ounce) package reduced-fat cream cheese, cubed and softened
- 1 ½ cups shredded Cheddar cheese
- 2 teaspoons cornstarch
- 2 teaspoons white-wine vinegar
- ¼ teaspoon ground pepper
- Sliced chives for garnish
DIRECTION:
- Cook macaroni according to package directions. Drain and set aside.
- Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.
- Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.
- Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.
