MAC 'N' CHEESE SOUP
I came across this recipe a few years ago and made some changes to suit my family's tastes. Because it starts with packaged macaroni and cheese, it's ready in a jiffy. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 976mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
PASTA & BROCCOLI SAUSAGE SIMMER
I created this meal when trying to use up a large head of broccoli. My family requests it at least once a week, which is handy because we always have the ingredients. -Lisa Montgomery, Elmira, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to directions., Meanwhile, in a Dutch oven, saute the sausage, broccoli and onion until broccoli is crisp-tender, 5-6 minutes. , Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.
Nutrition Facts : Calories 544 calories, Fat 32g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 1395mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 8g fiber), Protein 25g protein.
DELICIOUS CHEESY BROCCOLI & KIELBASA SOUP - MY WAY
This soup is absolutely the best Broccoli soup I ever ate. A wonderful cheesy flavor...I have also made this soup with Ham. It is wonderful without also.. I hope you try it and love it as much as we do. I made a double batch..I will just give ingredients for a single batch. My pictures.
Provided by Cassie *
Categories Cream Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. Melt butter in a large pot. Add flour, salt, and pepper when butter is melted and bubbly.
- 2. Over med. heat, mix until it becomes a smooth, bubbly paste. Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil. Add chopped broccoli and ham, and cheeses. Stir until cheeses are melted and Serve!
- 3. Enjoy! Note: I have also added precooked pasta to this soup, and also onions..you could add many different veggies or even meat...it's just delicious...
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.
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BROCCOLI CHEDDAR PASTA - COOKING FOR KEEPS
From cookingforkeeps.com
Servings 6Total Time 30 minsEstimated Reading Time 6 mins
- Add butter to a large skillet. Turn the heat on medium and once butter melts, add onion, carrot and 1/2 teaspoon salt. Sweat the onions and carrots until softened, about 4-5 minutes. Whisk in flour. Cook for 1 minute.
- Mix chicken stock, heavy cream and milk in a large measuring cup. Slowly whisk mixture into butter, flour and vegetable mixture making sure there are no lumps. I like to add about 1/3, and whisk it in completely before adding the rest, which helps to prevent lumps. Add another teaspoon of salt, nutmeg and pepper, whisk. Bring to a boil and reduce to a simmer until thickened, about 5-6 minutes. Once the sauce is thickened, remove from the heat and working in batches, stir the cheese until melted. I like to add the cheese in thirds, stirring until each batch has melted before adding the next. This helps to ensure a creamy sauce.
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Ratings 41Calories 253 per servingCategory Dinner, Lunch, Soup
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