Macaroni and Cheese Soup

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!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup elbow macaroni
• 3  tablespoons butter, softened
• 1⁄2 cup onion, chopped
• 2 (10 3/4ounce) cans  condensed cheddar cheese soup
• 1 (14 1/2ounce) 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.