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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Woman's World magazine, January 24, 2006. I never thought that Mac 'n Cheese could become a soup. It is an excellent dish. Give it a try! Ingredients:
1 cup elbow macaroni |
3 tablespoons butter, softened |
1/2 cup onion, chopped |
2 (10 3/4 ounce) cans condensed cheddar cheese soup |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon mustard powder |
1/4 teaspoon cracked pepper |
1 (8 ounce) package cheese, shredded |
1 cup milk |
1 teaspoon worcestershire sauce |
6 slices french bread (1/2-inch thick) or 6 slices italian bread (1/2-inch thick) |
Directions:
1. Cook pasta according to package directions until almost tender; drain.
2. Preheat broiler.
3. In same pot, melt 2 tablespoons butter over medium-high heat.
4. Add onion; cook, stirring occasionally, until tender.
5. Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper.
6. Bring to a boil; reduce heat to medium.
7. Stir in milk, Worcestershire sauce, and pasta; heat through.
8. Spread remaining butter over top of bread slices.
9. Place on ungreased baking sheet; sprinkle with remaining cheese.
10. Broil until cheese is melted, 1-2 minutes.
11. Divide soup among 6 bowls; top with toasts or extra cheese.
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