Macaroni 'n Cheese Soup

photo by Chef shapeweaver

- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (14 ounce) package deluxe-style macaroni & cheese dinner mix (I use Kraft)
- 1 cup broccoli, chopped
- 1⁄2 cup onion, chopped
- 1 cup water
- 2 1⁄2 cups milk
- 1 (10 1/2 ounce) can condensed cheddar cheese soup
- 1 cup cubed cooked ham
- salt and pepper
directions
- Cook macaroni according to package directions, drain and set aside.
- Combine broccoli, onion, and water in saucepan.
- Bring to a boil, cook 2 minutes; do not drain.
- Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
- Return to a boil, stirring occasionally.
- Ladle soup into 6 bowls.
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Reviews
-
It is always a good thing to find a recipe that uses ingredients that are already in my pantry. I love Kraft's macaroni and cheese dinner so I was fairly certain that I would like this soup. I did and so did my whole family. Cheesy and creamy as expected. The ham and broccoli add extra goodness. Thanks Nurse Di. Going to be another favorite of ours.
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I actually made some homemade macaroni and cheese last night, but I didn't really like the flavor of it. Specifically, it didn't have any flavor. So I used the leftovers to make this soup. Instead of boiling the onions and broccoli in water I sauteed the onions in butter until translucent and boiled the broccoli in some homemade chicken broth, which I added to the pot. It was really good! My daughter downed her bowl in no time. This is a really good basic recipe with plenty of room for substitutions/improvements. Thanks for sharing :)
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I made this recipe on 2/25/13 for mine and my SO's dinner. And since I didn't have the exact ingredients for this recipe, a few changes were made. Instead of the 14 ounce M & C dinner mix,a 10 1/2 oz. box ( or close to it ) of Velveeta's Shells & Cheddar Dinner was used. I didn't have the cheddar cheese soup so, the same size can of Fiesta Nacho Cheese Soup was used. Since we both really like broccoli, an extra 1/2 was used. I used only 2 cups of milk and the amount of ham was kept at 1 cup. Other than those changes the recipe was made as it was written. The soup did turn out thick,but I'm assuming that was because of the lack of extra milk. But that was o.k., we like our soups on the thick side. This was a very enjoyable " Stick To You Ribs " soup. Thanks for posting and, " Keep Smiling :) "
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