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