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
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.
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 7
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
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
MAC AND CHEESE SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
FRENCH ONION MACARONI AND CHEESE SOUP
During our first test in the Kitchens, our tasters thought this mash-up soup was just a big bowl of macaroni and cheese but the French onion soup hidden underneath the golden cheesy topping was a warm and welcome surprise. Make your soup ahead; once cooled, it can be frozen for up to 1 month.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 15
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.
FRENCH ONION "SOUP" MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
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
Re-envision this classic meal as a delectable soup. Guaranteed to be a hit at your table!Recipe courtesy of The Burnt Tongue. Image courtesy of Chanry Thach.
Provided by Food Network Canada
Categories appetizer,comfort food,dinner,Main,pasta,soup,Winter
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Melt butter in pot over medium heat. Add leeks and garlic. Cook until softened. Add mustard powder, Worcestershire sauce, and flour, stir to incorporate.
- Add vegetable stock in slow steady stream stirring vigorously. Add macaroni and cheese. Cook on medium low for 20 minutes stirring occasionally. Remove from heat and add cream and adjust seasonings.
- To serve, ladle into bowls and top with toasted bread crumbs and grated cheddar.
FRENCH ONION SOUP MACARONI AND CHEESE
From Food Network's Ultimate Recipe Showdown- Comfort Foods. This wonderful recipe was submitted by Brett Greenberg. While it looks wonderful and got lots of oohs and ahs from the judges, as written, this is an artery-clogging heart stopper! Using low fat ingredients in the bechamel sauce would be an easy way to lighten this up.
Provided by SusieQusie
Categories Cheese
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes.
- Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.
- Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently.
- Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper.
- Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Cook over low heat until sherry is reduced by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.
- Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.
- Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
Nutrition Facts : Calories 713, Fat 27.4, SaturatedFat 15.3, Cholesterol 75.2, Sodium 538.6, Carbohydrate 65.9, Fiber 2.9, Sugar 12.6, Protein 23.8
MACARONI AND CHEESE SOUP WITH HAM ( CROCK POT)
This is just like homemade macaroni and cheese with ham, but at the same time it is the comfort food of soup..... great for kids and cold winter days.
Provided by misspunkin69
Categories Pasta Shells
Time 4h15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
- Boil the shelled macaroni al dente, drain and pour into crock pot.
- Add ham, blend lightly.
- Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
- Let simmer for about half an hour, then serve.
Nutrition Facts : Calories 283.8, Fat 15, SaturatedFat 8.8, Cholesterol 68.7, Sodium 1380.1, Carbohydrate 19.8, Fiber 0.9, Sugar 3.8, Protein 16.9
MACARONI & CHEESE SOUP
At first, we thought this mac and cheese soup simply couldn't be any tastier. Then we added corn, and it was.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1-1/4 cups each.
Number Of Ingredients 6
Steps:
- Cook Macaroni in large saucepan as directed on package. Drain. Add milk to same pan; bring to boil. Return Macaroni to pan.
- Add Cheese Sauce; cook and stir on low heat 2 min. until mixture is well blended.
- Stir in corn, onions and pepper; cook 3 min. or until heated through, stirring frequently. Ladle into bowls; top with shredded cheese.
Nutrition Facts : Calories 340, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
MACARONI AND CHEESE SOUP WITH CHICKEN
COMFORT FOOD!! A creamy cheese soup which will satisfy big appetites! There is a hug in every spoonful! Noodles, cheese and veggies all add to the goodness of this soup.
Provided by Seasoned Cook
Categories Cheese
Time 50m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Boil macaroni noodles in unsalted water until tender. Drain and set aside.
- Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
- In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
- In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
- Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
- Ladle and sprinkle with cheese. Serve and enjoy!
Nutrition Facts : Calories 516.8, Fat 30.1, SaturatedFat 18.1, Cholesterol 105.8, Sodium 674.8, Carbohydrate 36.1, Fiber 2.2, Sugar 3, Protein 26.7
MAC 'N DOUBLE CHEESE SOUP
Brimming with veggies and macaroni, this creamy, easy-to-make cheesy soup is delicious, quick to make and serves eight.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 8 g, Protein 13 g
EASY KRAFT MACARONI AND CHEESE CASSEROLE
Steps:
- Preheat over to 400°F. Make the Mac and Cheese as normal, but leave the noodles slightly uncooked still, that "1 more minute" point. While it is cooking fry the ground beef and leave it unseasoned or season as you like, I use a little Montreal Steak Seasoning. Mix the Mac and Cheese, ground beef and tomato soup together.
- Pour into a 9x13 baking dish, top with cheese and a light sprinkle of seasoning salt. I always put this on a cookie sheet, it bubbles over the tiniest amount sometimes.
- Put in oven and bake 20-30 minutes, or until cheese is completely melted and slightly golden. Cool for a few minutes, serve and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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