Re-envision this classic meal as a delectable soup. Guaranteed to be a hit at your table!
Recipe courtesy of The Burnt Tongue. Image courtesy of Chanry Thach.
3 Tbsp unsalted butter
3 leeks, chopped (white parts only)
3 clove garlic, minced
1 tsp mustard powder
2 tsp Worcestershire sauce
4 Tbsp flour
4 cup vegetable stock
3 cup cooked macaroni and cheese
½ cup 35% cream
salt and pepper, to taste
¼ cup breadcrumbs, toasted
1 cup white Cheddar, grated
1. Melt butter in pot over medium heat. Add leeks and garlic. Cook until softened. Add mustard powder, Worcestershire sauce, and flour, stir to incorporate.
2. Add vegetable stock in slow steady stream stirring vigorously. Add macaroni and cheese. Cook on medium low for 20 minutes stirring occasionally. Remove from heat and add cream and adjust seasonings.
3. To serve, ladle into bowls and top with toasted bread crumbs and grated cheddar.
See more: Soup, Pasta, Main, Dinner, Appetizer, Winter, Comfort Food
https://www.foodnetwork.ca/recipe/macaroni-and-cheese-soup/14121/