Sometimes one has to serve a quick meal, but one doesn't have to sacrifice flavor or nutrition using a boxed base. Enjoy this quick Mac and Cheese Soup today!
Ingredients
1 small yellow onion, small diced
1-2 tsp dried herbs, thyme or Italian seasonings
1-2 oz white wine (may omit)
4 1/2 cups chicken stock
7.25 oz Kraft dinner type boxed macaroni
1 cup milk, 2% is fine
4 tbsp ap flour
reserved cheese packet from the box
12-oz Italian vegetable frozen medley thawed
Salt and pepper
Extra dried cheddar powder (optional)
Instructions
Sauté onion with bay leaf, add some dried herbs of your choice. Let the onion get a bit of color. Now add the wine, if desired, and cook it off.
Now add 4 1/2 cups chicken stock/broth. Bring to a boil. Add the dried pasta from the box. Set the timer according to the instructions noted. (Mine was 9 minutes.). Be sure and set the timer once the pasta comes back to a rolling boil.
While the pasta cooks whisk together milk, flour, cheese mix thoroughly.
Check the tenderness of pasta; lower the temperature and add the vegetables. Keep at a moderate simmer and add the milk mixture. It should begin to thicken quickly.
Season with salt and pepper to taste. If you have dried cheddar cheese add a few tablespoons.
Susie's Tips and Tricks
If you'd like, add some minced garlic too.
You can use chicken bouillon powder with water.
Any vegetable mix could be used. Perhaps some peas and corn.
Use dried onion if desired.
Dried cheddar is amazing richly flavored product. You can order on Amazon.
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