HOMEMADE MAC AND CHEESE WITH CHEESE SOUP RECI RECIPES

Name: Macaroni and Cheese Soup
Cook time: 15 min
Ingredients: 2 1/2 cups water; 2 cups frozen mixed vegetables; 1 (7.25-ounce) package macaroni & cheese mix; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups milk; 2 cups shredded sharp Cheddar cheese

MACARONI AND CHEESE SOUP | MRFOOD.COM

Macaroni and Cheese Soup | MrFood.com image

When the weather gets chilly, we're thinking one thing: comfort. Luckily for you, we've got something that combines the comfort of seasonal soup with, always divine, mac 'n' cheese. That's right, our Macaroni & Cheese Soup is sure to be the seasons biggest hit. When you're feeling cold and hungry, there's nothing better than doubling down on fall time comfort.

Categories Soups

Cook Time 15 minutes

Number Of Ingredients 7

Ingredients

2 1/2 cups water
2 cups frozen mixed vegetables
1 (7.25-ounce) package macaroni & cheese mix
1 teaspoon salt
1/2 teaspoon black pepper
3 cups milk
2 cups shredded sharp Cheddar cheese

Steps:

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.

MACARONI AND CHEESE SOUP RECIPE: HOW TO MAKE IT

Macaroni and Cheese Soup Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 20 servings (5 quarts).

Number Of Ingredients 11

Ingredients

3 quarts water
5 teaspoons chicken bouillon granules
1-1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2-1/2 cups uncooked elbow macaroni
1 cup butter, cubed
3/4 cup all-purpose flour
6 cups whole milk
1 pound Velveeta, cubed

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, FatContent 17g fat (11g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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