Macaroni and Cheese Soup

Team: Four Musketeers

Host School: Twin Valley Middle High School

Age Group: Middle School


¾ stick butter

2 large carrots

2 stalks Celery

2 garlic cloves

2 TBSP roasted veggie broth

3 TBSP Flour

½ tsp nutmeg

½ tsp dry mustard

1 tsp salt

½  tsp black pepper

Broccoli crowns

2 cups elbow macaroni

6 cups whole milk

American Cheese cut up

¼ cup shredded Parmesan Cheese

6 slices bread

¼ cup Olive Oil

¼ tsp basil

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

¼ tsp Rosemary

½ tsp thyme

¼ tsp red pepper flakes

½ tsp oregano

½ tsp marjoram

¼ cup shredded Parmesan cheese

¼ cup shredded Cheddar cheese


Preparation Instructions


Preparation Instructions

Add 1 tablespoon of salt to medium pan of water

Cover, bring to boil

Cut carrots, onions and celery into small, even pieces.

Smash and chop garlic.

3/4 stick butter in frying pan, low heat, melt (do not allow to brown)

Add veggies to butter in frying pan

Sauté ( do not overcook)


2 Tbsp roasted veggie broth

Add to vegetables in frying pan, stir to melt



1/2 tsp nutmeg

1/2 tsp dry mustard

1 tsp salt

1 tsp black pepper

Add to veggie mix, stir to mix



3 Tbsp Flour, add to veggie mix, stir to thicken

Cook for a few minutes (veggies should be soft)



Add 2 cups elbow macaroni

Cook x 8 minutes

2 cups Broccoli crowns, cut into pieces

Add to macaroni in pan, cook another 4 minutes

Check macaroni, should be al dente




Using macaroni pan, add 6 cups whole milk

Slowly warm, constantly stirring

Add 3 cups American cheese, cut up

Add 1/4 cup shredded Parmesan cheese

Stir to melt cheeses

Once well blended and warm, add veggie mix to milk/cheese mix

Once well blended, add macaroni and broccoli to mix

Heat to slow bubbling, cover. Let thicken, stirring often

6 slices 12 grain bread, edges cut off


Olive oil, brushed on both sides of bread



1/4 tsp Basil

1 tsp Garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp Rosemary

1/2 tsp Thyme

1/2 tsp Oregano

1/2 tsp marjoram

Sprinkle spices on both sides of bread.

Bake at 350 degrees x 4 minutes

Turn over, sprinkle with shredded cheddar cheese

Return to oven, bake x 4 minutes

Cut into croutons

Place croutons on top of soup once soup is in bowls

Decorative celery and carrots, slice to make shapes