Easy Mac And Cheese Soup Recipes

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:

• For the stock: Fill a large stockpot with 3 quarts of water and boil on high, adding all of your ingredients. Once it is boiling, continue to boil on medium high and add your white wine. Once your stock has melded flavors and is successfully permeated, it is ready, approximately 25 to 30 minutes. You can cook it longer for more distinct flavor.
• Once your stock is ready transfer through a fine meshed sieve. Use about 4 cups for the soup. Add 1 cup of heavy cream and some crushed red pepper flakes. Simmer gently for about 10 minutes and add salt and pepper, to taste.
• To serve: put some grated tomme cheese in a soup bowl, along with a few sweet 100 tomatoes. Ladle soup over the cheese and tomatoes to melt. Garnish with chives and serve.
• Simply blend 1 cup of oil and 1/3 pound chives in a blender until smooth.

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.

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.

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:

• 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.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Drain.
• Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
• Bake at 325 degrees F (165 degrees C) for 45 minutes.

Steps:

• Preheat oven to 350°F.
• Stir together first 5 ingredients until blended.
• Stir in macaroni.
• Spoon mixture into a lightly greased 11x7 baking dish.
• Bake at 350°F.
• for 25 minutes.
• Top with French fried onions and bake 5 more minutes.

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:

• 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.