Macaroniandcheesesoup Recipes

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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



Macaroni and Cheese Soup image

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.

3 quarts water
5 teaspoons chicken bouillon granules
1-1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2-1/2 cups uncooked elbow macaroni
1 cup butter, cubed
3/4 cup all-purpose flour
6 cups whole milk
1 pound Velveeta, cubed

MAC AND CHEESE SOUP

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14



Mac and Cheese Soup image

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.

Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking spray
2 plum tomatoes, sliced 1/2 inch thick
4 1/2-inch-thick slices baguette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

MACARONI AND CHEESE

Provided by Garrett McCord

Categories     Cheese     Dairy     Pasta     Bake     Super Bowl     Kid-Friendly     Back to School     Cheddar     Fall     Winter     Breadcrumbs     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10



Macaroni and Cheese image

Steps:

  • Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
  • In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
  • In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

SIMPLE MACARONI AND CHEESE

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7



Simple Macaroni and Cheese image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

MACARONI AND CHEESE SOUP

Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.

Provided by lisar

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7



Macaroni and Cheese Soup image

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.

Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.8, Sodium 1214.3, Carbohydrate 25.6, Fiber 0.8, Sugar 5.6, Protein 15

2 cups elbow macaroni
4 cups chicken broth
2 (14 ounce) cans diced tomatoes with green pepper and onion, drained
1 lb Velveeta cheese, cubed
salt and pepper
hot red pepper sauce
1 cup cheddar cheese, shredded (optional)

MACARONI AND CHEESE SOUP

Make and share this Macaroni and Cheese Soup recipe from Food.com.

Provided by Charlotte J

Categories     Cheese

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8



Macaroni and Cheese Soup image

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.

Nutrition Facts : Calories 369.8, Fat 23.4, SaturatedFat 14.5, Cholesterol 71, Sodium 360.6, Carbohydrate 23.9, Fiber 1.3, Sugar 1.9, Protein 16.7

1 (13 3/4 ounce) can reduced-sodium chicken broth
3/4 cup elbow macaroni
2 carrots, sliced
2 tablespoons finely chopped onions
3 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups shredded wisconsin cheddar cheese

MAC 'N DOUBLE CHEESE SOUP

Brimming with veggies and macaroni, this creamy, easy-to-make cheesy soup is delicious, quick to make and serves eight.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 5



Mac 'N Double Cheese Soup image

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.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 8 g, Protein 13 g

3 cups water
2 cups milk
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
2 cups frozen vegetable blend
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

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