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Ashlee

Macaroni N' Cheese Soup

Autumn is in full swing, and so are the comfort soups. This soup takes macaroni and cheese to the next level (X10) by including ham, broccoli, and carrots. Cheesy, comfort goodness made in less than 25 minutes. So easy and delicious. Add this to your soup rotation. You'll want to go for seconds.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 (14 oz) pkg macaroni and cheese pasta shells (including sauce packet)
  • 1 cup broccoli, chopped
  • 1 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 1/2 tsp garlic powder
  • 1 cup water
  • 2 1/2 cups milk
  • 1 (10 oz) can cheddar cheese soup
  • 1 cup cubed ham, cooked
  • Kosher salt and ground pepper, to taste
  • Sharp cheddar cheese, for garnish

Method
 

  1. In a stock pot, cook pasta shells according to package instructions. Drain well. Set aside.
  2. Chop broccoli, carrots and onion. In a large stock pot, combine broccoli, carrots, onion and water. Bring to boil, about 2 minutes.
  3. Add cooked pasta shells, cheese sauce packet, garlic powder, milk, condensed cheese soup and cubed ham. Season with kosher salt and ground pepper, to taste. Return to boil. Stirring occasionally. Simmer to allow sauce to thicken.
  4. Serve immediately. Garnish with sharp cheddar cheese, if desired.

Notes

Suggested Sides:
  • Bread or Rolls