Mac And Cheese Soup Recipes

MAC AND CHEESE SOUP

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
• Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
• Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
• Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

MAC 'N' CHEESE SOUP

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.

MACARONI AND CHEESE SOUP

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.

SPICY MAC AND CHEESE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
• Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
• Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

MACARONI AND CHEESE SOUP

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.

MACARONI AND CHEESE SOUP

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.

MACARONI AND CHEESE SOUP

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.