Mac N Double Cheese Soup Recipes

MAC 'N DOUBLE CHEESE SOUP

Steps:

• Bring water and milk to boil in large saucepan.
• Stir in Macaroni and vegetable blend. Return to boil; simmer on medium-low heat 12 to 14 min. or until macaroni is tender.
• Add VELVEETA and Cheese Sauce from pouch; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

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.

FRENCH ONION MACARONI AND CHEESE SOUP

Steps:

• For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
• Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
• For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
• Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

MOM'S BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
• Bake 25 to 30 minutes, or until cheese is brown and bubbly.

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.

EASY DOUBLE CHEESY NACHO MACARONI

Steps:

• Cook pasta til al dente; drain and return to burner on med-low.
• Add remaining ingredients and stir until well combined.
• Pour into a casserole dish and broil for 3 minutes or until the top is brown, bubbly and slightly crunchy at the edges.

MACARONI 'N CHEESE SOUP

Steps:

• Cook macaroni according to package directions, drain and set aside.
• Combine broccoli, onion, and water in saucepan.
• Bring to a boil, cook 2 minutes; do not drain.
• Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
• Return to a boil, stirring occasionally.
• Ladle soup into 6 bowls.

MACARONI AND CHEESE SOUP WITH BROCCOLI

Steps:

• Boil pasta in salted water according to package directions for al dente. Drain and set aside.
• Chop onion, carrot, celery, garlic by hand or mini food processor.
• In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour and fresh pepper to the pot and stir until smooth.
• Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
• Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
• Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
• Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
• Add cheddar cheese a little at a time, mixing well until cheese melts.
• Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
• Eat right away so the pasta doesn't absorb all the broth.

MAC AND CHEESE SOUP

Steps:

• Place the chopped bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain the bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Heat reserved bacon drippings in a large saucepan over medium heat, and cook the onion until translucent, about 5 minutes; stir in the garlic, and cook until the garlic is softened, about 2 more minutes. Mix in bacon bits, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook, stirring occasionally, until the flavors have blended, about 5 minutes.