Macaroni Cheese Soup Food

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.

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:

• 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.

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.

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

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.

MACARONI & CHEESE SOUP

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.

MACARONI AND CHEESE SOUP

Steps:

• Cook pasta according to package directions until almost tender; drain.
• Preheat broiler.
• In same pot, melt 2 tablespoons butter over medium-high heat.
• Add onion; cook, stirring occasionally, until tender.
• Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper.
• Bring to a boil; reduce heat to medium.
• Stir in milk, Worcestershire sauce, and pasta; heat through.
• Spread remaining butter over top of bread slices.
• Place on ungreased baking sheet; sprinkle with remaining cheese.
• Broil until cheese is melted, 1-2 minutes.
• Divide soup among 6 bowls; top with toasts or extra cheese.

MACARONI AND CHEESE SOUP WITH CHICKEN

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!

TOMATO SOUP MAC AND CHEESE

Steps:

• Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
• Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
• Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
• Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
• Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
• Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
• Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.