Hearty 30 Minute Mac Cheese Soup With Ham 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:

• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
• Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
• In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Steps:

• Cook Macaroni in large saucepan as directed on package, adding peppers to the boiling water for the last 2 min.; drain. Return macaroni mixture to saucepan.
• Stir in Cheese Sauce, milk, ham, corn and parsley; mix well. Cook on medium heat 5 min. or until heated through, stirring frequently.

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Steps:

• Grease a 13-in. x 9-in. baking dish: set aside., For bread crumbs, pulse bread and cold butter in a food processor until crumbs are fine, about 20-25 pulses; set aside., Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Whisk in the garlic, water, mustard and cayenne for 30 seconds. Stir in flour until blended; cook and stir for 2-3 minutes or until golden brown. Gradually whisk in broth and milk. Cook and stir 4-5 minutes longer or until mixture begins to thicken., Remove from the heat; stir in the cheeses, salt and pepper. Drain pasta; add to cheese mixture. Fold in ham. Pour into prepared baking dish; sprinkle with bread crumbs., Bake, uncovered, at 375° for 20-25 minutes or until crumbs are golden brown. Let stand for 5 minutes before serving.

Steps:

• Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
• Boil the shelled macaroni al dente, drain and pour into crock pot.
• Add ham, blend lightly.
• Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
• Let simmer for about half an hour, then serve.

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.