Maybe it isn't the most healthy soup in the world (very unlike me), but I had to try it after a craving of mac and cheese. It's worth it and very easy to make. I tried to make it as healthy as I could using reduced fat cheeses and skim milk, but it still had all of the flavor. Serve it with grilled chicken strips on the side and you have a full meal.
2 cup dry macaroni pasta (or any small-medium shape)
1 small onion, minced
1/3 cup flour
2 cups chicken stock
1 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups milk (whole, 2%, or skim)
4 cups shredded sharp cheddar cheese (for best quality, buy a block and grate it yourself)
1 can diced tomatoes, drained (optional)
Salt/pepper to taste
Cook macaroni in a pot of boiling salted water according to package directions
Drain and set aside
Cook onion in a large saucepan over medium high heat until translucent
Reduce heat to low
Add flour and stir until onions are coated
Stir in stock, mustard, and nutmeg
Stir constantly over low heat until thickened (about 3-5 minutes)
Add milk and stir until warmed through
Add cheddar, 1 cup at a time, allowing it to melt completely between additions
Stir in macaroni, tomatoes (if using), salt, and pepper to taste
Enjoy!
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