Macaroni and Cheese Soup

For a meat-free soup, substitute drained beans or diced tofu for the sausage. Diced chicken or ham can be substituted for a milder-tasting soup.

INGREDIENTS | SERVES 4

  • 1 (14-ounce) package macaroni and cheese
  • ½ cup pre-packaged broccoli slaw
  • 4 cups evaporated milk
  • 2 cups water
  • 2 cups shredded mild Cheddar cheese
  • Pinch cumin
  • ½ cup finely diced smoked sausage
  • Salt and pepper to taste
  1. In a large saucepan, bring 6 cups water to a boil over high heat; stir in uncooked macaroni only (not powdered cheese) and broccoli slaw. Cook until macaroni is just tender, about 9 minutes.

  2. Drain macaroni and broccoli; discard water. Pour evaporated milk and water into saucepan. Cook over medium-high heat, stirring, until milk begins to bubble around edges of pan.

  3. Whisk in powdered cheese; stir in shredded Cheddar cheese. Simmer until shredded cheese has melted; add cumin.

  4. Add sausage, macaroni, and broccoli slaw to pan; turn heat to medium low. Stir and simmer 5 minutes; add salt and pepper. Cool in pan a few minutes; serve.

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