MACARONI AND CHEESE SOUP
I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. -Emma Head, Sunrise Beach, Missouri
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 261 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 619mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
SUPER SPICY MAC AND CHEESE
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
- Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
- Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.
SPICY MACARONI AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
SPICY MAC AND CHEESE SOUP
I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty.
Provided by Keri
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
- Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
- Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 53.9 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 10.6 g, Sodium 909.8 mg, Sugar 10 g
JALAPENO MAC AND CHEESE
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! -Teresa Gustafson, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.
Nutrition Facts : Calories 428 calories, Fat 27g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 654mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
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