As we leave summer behind, we anticipate beautiful, colorful autumn leaves and hillsides in hues of golds, reds and oranges. Along with the changes in scenery, temperatures drop and bring the return of brisk autumn mornings and evenings. There’s nothing better to take off that chill and warm you up than a bowl of hot soup at lunch or dinner. And what’s even better is a nice, hot bowl of soup that includes everyone’s favorite, mac and cheese.
The following recipe for Mac 'N' Cheese Soup is almost a meal in a bowl. It contains vegetables, meat, a starch and dairy products. Although the recipe calls for diced ham, hot dogs or smoked sausage can be substituted, which might be even more appealing to kids.
It’s filling on its own, but if you want to serve it with a sandwich, grilled chicken with tomato and onion slices is a great addition. Either way, you’re ready for autumn!
MAC ’N' CHEESE SOUP
1 (14-ounce) package deluxe-type macaroni shells and cheese dinner, including cheese sauce pouch
1 cup broccoli, chopped
1/2 cup onion, chopped
1 cup water
2 1/2 cups milk
1 (10 3/4-ounce) can of condensed cheddar cheese soup
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup cubed, cooked ham
Cook macaroni according to package directions; drain water and set macaroni aside.
Meanwhile, chop broccoli and onion together in a food chopper. Combine broccoli, onion and water in a 4-quart saucepan. Bring to a boil; cook 2 minutes, but do not drain.
Stir in cooked macaroni, cheese sauce from pouch, milk, cheese soup, seasonings, 1/2 cup shredded cheddar cheese and ham. Return contents to a boil, stirring occasionally.
Sprinkle 1/2 cup shredded cheddar cheese over top to melt and remove from heat. Ladle soup into 6 bowls and sprinkle remaining 1/2 cup shredded cheese over each serving. Makes 6 servings.
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