Nanas Cheese Soup Recipes

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

NANA'S CHEESE SOUP

Steps:

• Cook potatoes, water and evaporated milk in Dutch oven 10 min. or until potatoes are tender.
• Add 2% milk, broccoli and onions; cook on medium heat 5 min. or until broccoli is tender, stirring frequently.
• Stir in VELVEETA and ham; cook on low heat 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.

NACHO CHEESE SOUP

Steps:

• Mix evaporated milk, broth and flour in medium saucepan over medium- high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.
• Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional).

NANA'S MACARONI AND CHEESE

Steps:

• Boil macaroni according to package directions (recommend: less time for firmer noodles) and drain well.
• Pour macaroni into a large (13x18-inch or 13x19-inch) baking pan.
• Add cheese and mix well.
• In a separate bowl, combine eggs with a splash of milk. Beat thoroughly, and pour over the macaroni-cheese mixture.
• Add evaporated milk.
• Pour whole milk into the pan until the macaroni is completely covered. note: nana performs a "spoon test" - rest the spoon on the macaroni and if the milk covers the spoon you should have about the right amount.
• Bake at 400°F for a minimum of 1 hour. Macaroni and cheese is done when you shake the pan and it jiggles like jello.