Macaroni Cheese Soup Recipes

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.

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.

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.

Steps:

• 1. In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots, the macaroni from the packaged mix (reserving the cheese packet), the salt and pepper. Return to a boil, cover loosely, and cook for 5 minutes, stirring occasionally
• 2. Add the remaining ingredients, including the reserved cheese packet. Reduce the heat to medium, cover loosely, and simmer for 10 minutes, or until hot and creamy, stirring occasionally

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.

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.

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.

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.

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.

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 the vegetables are tender.
• Add the macaroni and cheese, whipping cream and velveeta. Cook and stir until cheese is melted. Add the chicken and pepper; heat through.