MAC AND CHEESE MADE WITH CHEESE SOUP RECIPES

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MAC AND CHEESE SOUP RECIPE | ALLRECIPES



Mac and Cheese Soup Recipe | Allrecipes image

A soup version of macaroni and cheese. Feel free to use the spices and flavorings that suit your family. We like peppery and warm seasonings, hence the chili pepper. This is a basic canvas that you can make all your own.

Provided by JoAnne Ewan-Kroeger

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

3 slices bacon, chopped
1 teaspoon bacon drippings
1 (7 ounce) package elbow macaroni
1 small onion, finely chopped
¼ teaspoon minced garlic, or to taste
2 (14 ounce) cans chicken broth
1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar)
2 tablespoons chicken bouillon granules
2 teaspoons ground red chili pepper, or to taste
1 teaspoon ground black pepper
1 pinch crushed red pepper flakes, or to taste

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.

Nutrition Facts : Calories 341.5 calories, CarbohydrateContent 34.1 g, CholesterolContent 36.3 mg, FatContent 16.2 g, FiberContent 1.7 g, ProteinContent 14.3 g, SaturatedFatContent 7 g, SodiumContent 1509 mg, SugarContent 4.9 g

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

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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