Saturday, October 6, 2012

macaroni and cheese soup

When my oldest opened up The Friend magazine she wanted to make this recipe so we saved it for General Conference weekend.  We altered the recipe a tad to make it a little bit healthier and to my surprise (and my husband's surprise) it was good!  My kids really enjoyed it so it's a keeper.  Not a recipe I imagined including on our favorite recipe blog but here we go!

macaroni and cheese soup (adapted from The Friend magazine, Oct 2012)
1/2 pound bowtie pasta
9 cups water, divided
1 cup chopped broccoli
1/2 cup chopped onion
1 cup chopped, cooked ham
1 (11 ounce can) Healthy Request cheddar cheese soup
1 tablespoon chicken bouillon granules
2 1/2 cups milk

Bring 8 cups of water to a boil and cook the pasta for 8 to 10 minutes.  Drain and set aside.  
Bring the remaining water, chicken bouillon granules and broccoli to a boil.  Cook for 2 minutes.
Add the soup, milk, ham and onion.  Heat well.  Stir in the drained pasta and serve.


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