With Christmas in the books and plenty of leftovers in the fridge, I didn't even have to try to pretend I was going to remember to thaw anything for supper tonight. As I was leaving work and driving the hour plus commute home my mind began to wander down the what's for dinner path. I knew we had about eight pounds of ham left so clearly that was my best choice. I quickly remembered a Mac N' Cheese soup that I had made years ago. I couldn't remember the entire recipe but remembered it had Velveeta Shells and Cheese and Campbell's Cheddar Soup. I also remembered I had originally seen it in an issue of Taste of Home magazine, many, many years ago. (Probably at least 15 years) I likely still have that issue on my cookbook shelf but thought it might be in an archive online. I googled, 'Taste of Home Mac and cheese soup'. The first search result sounded delicious but was more "from scratch" and definitely not the same recipe. The second result was the winner, though I almost didn't recognize it because it called for broccoli. I thought about it a vaguely remembered that perhaps the original recipe did call for broccoli and I just omitted it because I didn't like broccoli at that time. I do now so I stopped to pick up broccoli on the way home.
Mac N' Cheese Soup
Ingredients:
1 package (14oz) Deluxe Macaroni and Cheese (the one with the creamy cheese sauce, not the blue box with the powder)
1 cup water plus water to boil macaroni in
2 Tbsp Finely chopped onion
1 can (10.75oz) Condensed Cheddar Cheese soup
2 1/2 cups milk
1 cup Chopped fully cooked ham
Directions:
1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni and cook 8-10 minutes until noodles are tender.
2. Meanwhile, in your stock pot bring 1 cup of water to a boil. Add broccoli and onion; cook, uncovered for 3 minutes. Stir in soup, milk, ham and contents of cheese packet; heat through. Drain the cooked macaroni and add to soup pot, stir.
Say grace and enjoy
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