Ingredients
1 cup elbow macaroni
4 cups chicken broth
1 cup heavy cream
1 1/2 cups cheddar cheese, shredded
1 tablespoon butter
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
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In a large pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until tender, about 7-8 minutes.
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Reduce the heat to low and stir in the heavy cream and butter.
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Add the shredded cheddar cheese and garlic powder, stirring until the cheese is fully melted and the soup is creamy.
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Season with salt and pepper to taste, then serve warm.
Notes
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Extra cheesy: Add mozzarella or gouda for a richer flavor.
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Vegetable option: Stir in peas, carrots, or spinach for added color and nutrition.
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Protein boost: Add cooked chicken to make it heartier.
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Spicy kick: Add cayenne pepper or hot sauce for a bit of heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
