One of the soups stopped me in my tracks — macaroni and cheese soup. It makes such sense! I can’t believe I have never heard of it before. Naturally, it was the soup my son selected, and it was terrific.

My teenage son and I enjoyed our visit to a new eatery in our town last week, called Zoup!, where we had an agonizing time choosing from the dozen enticing hot soups on the menu.

One of the soups stopped me in my tracks — macaroni and cheese soup. It makes such sense! I can’t believe I have never heard of it before. Naturally, it was the soup my son selected, and it was terrific.

Of course, it got me thinking, why not make it at home? A quick online search resulted in many recipes. I decided to share this simple one from Taste of Home. To make it more like mac and cheese, you may want to omit the veggies.

MACARONI AND CHEESE SOUP

3 quarts water
5 teaspoons chicken bouillon granules
1 1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2 1/2 cups uncooked elbow macaroni
1 cup butter
3/4 cup all-purpose flour
6 cups milk
1 pound process American cheese, cubed

In a Dutch oven, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or until macaroni is just tender.

Meanwhile, melt butter in a saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture. Yield: 20 servings (5 quarts).

Nutritional Information: 1 serving (1 cup) equals 261 calories, 17 g fat (11 g saturated fat), 49 mg cholesterol, 619 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

— Taste of Home