Macaroni Cheese Soup Recipes

MACARONI 'N' CHEESE SOUP

Steps:

• In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender., Add the macaroni and cheese, cream and process cheese. Cook and stir until cheese is melted. Add chicken and pepper; heat through.

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 MAC AND CHEESE SOUP

Steps:

• Cook macaroni according to package directions; drain. Do not stir in the sauce.
• In a medium saucepan, combine broccoli, onion and water. Bring to a boil and cook until broccoli is tender. Stir in macaroni, cheese mixture from package, milk, soup and ham. Return to a boil briefly. Serve hot.

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 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 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.

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.

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.

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.

CHEESEBURGER MAC SOUP

Steps:

• In 4-quart Dutch oven or saucepan, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• Stir in sauce mix (from Hamburger Helper™ box), tomatoes, milk, water, ketchup and mustard. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta (from Hamburger Helper™ box) and cheese. Cover; cook 15 minutes longer, stirring occasionally or until thoroughly heated. Top with pickles.