Macaroni and Cheese Soup
Ingredients
- 2 1/2 cups water
- 1 (10 ounce) package frozen peas and carrots, thawed
- 1 package macaroni and cheese mix
- 4 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- In a soup pot, bring water to boil over high heat. Stir in peas and carrots and macaroni, reserving the cheese packet. Cover and boil for 5 minutes; do not drain.
- Add the remaining ingredients, including reserved cheese packet. Reduce heat to medium, cover and simmer 10 minutes, or until hot and creamy, stirring occasionally.