Mac ‘n Cheese Soup
- 1 cup elbow pasta
- 3 tablespoons butter, softened
- ½ cup onion, chopped
- 2 cans condensed Cheddar cheese soup, (10¾ oz. each)
- 1 can
lower sodiumchicken broth, (14½ oz. can)
- 1 tsp. mustard powder
- ¼ tsp. cracked pepper
- 8 ounces finely shredded Cheddar (sharp)
- 1 cup milk
- 1 tsp. Worcestershire sauce
- 6 slices crusty French or Italian bread, (½”-thick)
Cook pasta according to package directions until almost tender; drain. Preheat broiler.
In same pot melt 2 Tbs. butter over medium high heat. Add onion; cook stirring occasionally, until just tender. Whisk in undiluted soup, broth, 1½ cups water, mustard and pepper. Bring to boil; reduce heat to medium. Stir in 1¾ cups cheese. Stir in milk, Worcestershire and pasta; heat through.
Meanwhile, spread remaining butter over top of bread slices. Place on ungreased baking sheet; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes. Divide soup among 6 bowls; top with toasts.
Makes 6 servings
Source : Woman’s World 1/24/06
I always have a difficult time when a recipe calls for some type of bread. It seems I can never find the same thing. In this case I just used a baguette, it was small in diameter and crunchy.
The boys really liked this soup. It’s like an extra saucy macaroni and cheese. Isn’t that what you always wished for when you were a kid? The flavor is very good and rich, even more so if you go for sharp cheddar. This was easy to put together and made enough to feed my family, although there was not much in the way of second helpings.