MACARONI AND CHEESE SOUP

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Macaroni and Cheese Soup image

Easy, good comfort food. I used Rotel tomatoes and came out with a nice and spicy soup that the family loved! From the cookbook "Kitchen Life" by Art Smith.

Provided by lisar

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
4 cups chicken broth
2 (14 ounce) cans diced tomatoes with green pepper and onion, drained
1 lb Velveeta cheese, cubed
salt and pepper
hot red pepper sauce
1 cup cheddar cheese, shredded (optional)

Steps:

  • Bring a medium saucepan of lightly salted water to a boil over high heat.
  • Add the macaroni and cook until tender, about 9 minutes. Drain well.
  • Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
  • Gradually whisk in the Velveeta until melted.
  • Stir in the cooked macaroni and heat through.
  • Season soup with salt and pepper and then add hot sauce.
  • Serve topped with cheddar cheese if desires.

Nutrition Facts : Calories 286.6, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.8, Sodium 1214.3, Carbohydrate 25.6, Fiber 0.8, Sugar 5.6, Protein 15

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