MAC 'N' CHEESE SOUP
I came across this recipe a few years ago and made some changes to suit my family's tastes. Because it starts with packaged macaroni and cheese, it's ready in a jiffy. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 976mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
MACARONI 'N' CHEESE SOUP
Chock-full of vegetables, chicken and pasta, this creamy creation from our Test Kitchen is sure to become a favorite at your home. No one will suspect the sensational soup relies on leftover macaroni and cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender., Add the macaroni and cheese, cream and process cheese. Cook and stir until cheese is melted. Add chicken and pepper; heat through.
Nutrition Facts :
MACARONI AND CHEESE SOUP
I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. -Emma Head, Sunrise Beach, Missouri
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, 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 just until macaroni is tender., Meanwhile, melt butter in a large 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.
Nutrition Facts : Calories 261 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 619mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
MACARONI AND CHEESE SOUP
Make and share this Macaroni and Cheese Soup recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring chicken broth to boil in 2 quart saucepan.
- Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
- Remove from heat and set aside.
- Saute onion in butter in 3 quart saucepan.
- Reduce heat to low and blend in flour.
- Gradually add milk and stir in macaroni mixture.
- Cook, stirring constantly, until thickened.
- Remove from heat.
- Add cheese; stir until melted.
Nutrition Facts : Calories 369.8, Fat 23.4, SaturatedFat 14.5, Cholesterol 71, Sodium 360.6, Carbohydrate 23.9, Fiber 1.3, Sugar 1.9, Protein 16.7
MACARONI AND CHEESE SOUP
One of the ultimate "comfort" foods! Kids and adults come back for more. I chop the celery, carrot, onion and garlic with a couple of quick pulses in my processor. I like to serve this with a Waldorf type salad and crusty rolls. I've been using a typed recipe for so long I no longer remember where I got it!
Provided by NoSpringChicken
Categories Cheese
Time 40m
Yield 9 cups
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions, omitting salt.
- Drain, rinse with cold water and drain again.
- Set aside.
- Melt butter or margarine in Dutch oven over medium heat; add celery, carrot, onion and garlic.
- Cook for a few minutes until vegetables are almost tender.
- Remove from heat; add milk, cheese and bouillon cubes.
- Return to medium heat; cook until cheese melts and bouillon cubes are dissolved, stirring often.
- Add pepper.
- Stir cornstarch mixture, add to milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a boil.
- Add corn and peas, bring back to boil, lower heat and simmer for about 3 minutes.
- Add macaroni and cook over low heat until heated through.
- Adjust seasonings, if desired.
Nutrition Facts : Calories 361.6, Fat 20.6, SaturatedFat 13, Cholesterol 68.7, Sodium 1012.2, Carbohydrate 30.4, Fiber 1.9, Sugar 5.6, Protein 15
MACARONI AND CHEESE SOUP
Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.
Provided by lisar
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of lightly salted water to a boil over high heat.
- Add the macaroni and cook until tender, about 9 minutes. Drain well.
- Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
- Gradually whisk in the Velveeta until melted.
- Stir in the cooked macaroni and heat through.
- Season soup with salt and pepper and then add hot sauce.
- Serve topped with cheddar cheese if desires.
Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.8, Sodium 1214.3, Carbohydrate 25.6, Fiber 0.8, Sugar 5.6, Protein 15
MACARONI AND CHEESE SOUP
This recipe is from "Woman's World" magazine, January 24, 2006. I never thought that Mac 'n Cheese could become a soup. It is an excellent dish. Give it a try!
Provided by SouthernBell2627
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions until almost tender; drain.
- Preheat broiler.
- In same pot, melt 2 tablespoons butter over medium-high heat.
- Add onion; cook, stirring occasionally, until tender.
- Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper.
- Bring to a boil; reduce heat to medium.
- Stir in milk, Worcestershire sauce, and pasta; heat through.
- Spread remaining butter over top of bread slices.
- Place on ungreased baking sheet; sprinkle with remaining cheese.
- Broil until cheese is melted, 1-2 minutes.
- Divide soup among 6 bowls; top with toasts or extra cheese.
Nutrition Facts : Calories 594.9, Fat 26.8, SaturatedFat 16.2, Cholesterol 68.6, Sodium 1705.5, Carbohydrate 64.4, Fiber 3.2, Sugar 3.6, Protein 24.7
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- In a soup pot over medium-high heat, bring water to a boil. Stir in mixed vegetables, macaroni from package (reserving cheese packet), salt, and pepper. Return to a boil and cook 5 minutes, stirring occasionally.
- Add remaining ingredients, including reserved cheese packet. Reduce heat to low and simmer 8 to 10 minutes, or until slightly thickened and creamy, stirring occasionally.
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