Macaroni and Cheese Soup

Name: Macaroni and Cheese Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 2 cups elbow macaroni; 4 cups chicken broth; 2 (14 ounce) cans diced tomatoes with green pepper and onion, drained; 1 lb Velveeta cheese, cubed; salt and pepper; hot red pepper sauce; 1 cup cheddar cheese, shredded (optional)

(2)

Recipe by lisar

Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.

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READY IN: 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups elbow macaroni
4

cups chicken broth
2

(14 ounce) cans diced tomatoes with green pepper and onion, drained
1

lb Velveeta cheese, cubed
salt and pepper
hot red pepper sauce
1

cup cheddar cheese, shredded (optional)

DIRECTIONS

Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the macaroni and cook until tender, about 9 minutes. Drain well.
Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
Gradually whisk in the Velveeta until melted.
Stir in the cooked macaroni and heat through.
Season soup with salt and pepper and then add hot sauce.
Serve topped with cheddar cheese if desires.

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