This interesting soup was a wild adventure one day when I was bored. I wanted soup, I wanted macaroni, and I had leftover meatloaf. I scouted recipes online and wasn’t quite convinced any were what I was looking for. It was time for that wild hair of invention to crawl up my.. arm. Let’s make soup! Cheesy soup with a side of meatloaf croutons to continue our second Soup Week!
I started by pouring 6 cups of chicken broth into a saucepan and cooking a box of elbow macaroni to al dente. I honestly don’t look at the suggested times on the boxes, I just keep eating noodles until they feel right. This box took about 10 minutes to be on the firm side of al dente. I suspected the pasta would cook further in the cheese broth later.
While the pasta cooked I melted some butter in my smaller soup pot and added flour to make a roux.
I stirred and cooked it until the flour was no longer raw, then added the seasonings. I put in a little dry mustard for some zip, some onion powder and garlic powder.
Next I added the milk, stirring it in slowly to avoid nasty lumps. When the flour was all integrated and the sauce was smooth, I let it simmer for a few minutes while I checked my pasta.
Pasta done, I added it and the chicken broth to my soup pot and stirred well. The sauce had thickened so adding the remainder of the broth was a good idea to keep it “soup” texture rather than hotdish texture.
The soup was done except for the cheese. I stirred in 2 cups, taste tested and decided it needed 2 more cups. I used a combination of Colby jack and cheddar. Using all cheddar would have been a better idea, giving the soup a stronger cheese flavor. Or simply using at least 2 cups of a strong cheddar would also be a good move.
I taste tested my soup and added some salt and white pepper to taste. My soup was done. I’d heated several slices of meatloaf and cut it into cubes, or as cubed as meatloaf is in the mood to remain. I added a handful to the top of each bowl of soup then drizzled ketchup over them. I giggled but seriously, they went together well!
We loved our new soup, very macaroni and cheese with the added bonus of meatloaf. The soup was even better the second day, with the cheese melding and mingling a little stronger. I think this was a fun adventure and I’d definitely make it again!
Macaroni and Cheese Soup with Meatloaf Croutons
- 6 cups chicken broth
- 1 lb box of elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 cups milk
- 4 cups cheddar cheese; shredded
- Salt and white pepper to taste
- Garnish: Diced meatloaf; drizzle of ketchup
In a small soup pot, melt butter and stir in flour, making a roux. Cook for 3-4 minutes, stirring constantly. Stir in dry mustard, onion powder and garlic powder.
Add milk slowly, stirring constantly to prevent lumps. Cook and stir for several minutes to remove the raw flour flavor.
Stir in cheese until melted and smooth. Add more milk if soup is too thick.
Taste test for seasoning and serve hot with hot diced meatloaf croutons and a drizzle of ketchup.