Kids love this soup. It's a variation of their favorite dish - Mac -n- Cheese.

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Name: Cheesy Macaroni Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 6 tablespoons butter; 1/2 cup flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 cups chicken stock; 4 cups Skim milk; 4 cups Swiss & Cheddar cheese mixed (abt 1/2 lb each), divided; 12 oz Elbow Macaroni Noodles cooked; 1 cup seasoned bread crumbs

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INGREDIENTS

6 tablespoons butter
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken stock
4 cups Skim milk
4 cups Swiss & Cheddar cheese ; mixed (abt 1/2 lb each), divided
12 oz Elbow Macaroni Noodles ; cooked
1 cup seasoned bread crumbs

INSTRUCTIONS

2. Add the chicken stock and milk slowly blending it into the rouge, bring to a boil and cook for 2 minutes. Remove from the heat and add 3 cups of the cheese, stirring until the mixture is melted and smooth. Stir in the cooked macaroni.

3. Preheat the oven to 350 degrees. Divide the soup among 8 ovenproof serving bowls. Top each serving with the remaining 1 cup of grated cheese and the bread crumbs. Place bowls on a baking sheet and bake for 10 minutes, or until soup is bubbly and the top is golden brown. Serve at once.

NOTES

Diced ham is a nice addition to this recipe. Sometimes we add broccoli too.

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Cheesy Macaroni Soup

6 tablespoons butter
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken stock
4 cups Skim milk
4 cups Swiss & Cheddar cheese mixed (abt 1/2 lb each), divided
12 oz Elbow Macaroni Noodles cooked
1 cup seasoned bread crumbs

1.  In a 4 1/2-quart Dutch oven over medium heat, melt the butter and add the flour, salt, and pepper (the rouge).  Cook over low heat, stirring all the time, until the mixture is smooth and bubbly, about 2 minutes.
2.  Add the chicken stock and milk slowly blending it into the rouge, bring to a boil and cook for 2 minutes.  Remove from the heat and add 3 cups of the cheese, stirring until the mixture is melted and smooth. Stir in the cooked macaroni.
3.  Preheat the oven to 350 degrees.  Divide the soup among 8 ovenproof serving bowls.  Top each serving with the remaining 1 cup of grated cheese and the bread crumbs.  Place bowls on a baking sheet and bake for 10 minutes, or until soup is bubbly and the top is golden brown.  Serve at once.

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Nutrition

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Serving Size: 1 Serving (549g)
Recipe Makes: 8 Servings

Calories: 704
Calories from Fat: 339 (48%)

Amt Per Serving		% DV

	Total Fat 37.6g	50 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 2.2g
Cholesterol 110.1mg		34 %
Sodium 938.8mg		32 %
Potassium 706.2mg		19 %
Total Carbohydrate 57.1g		17 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 55.4g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 704

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