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Macaroni and Cheese Soup
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
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.
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