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Mac 'n Cheese Soup

Mac 'n Cheese Soup
 
Yield:
2-1/2 gal.

Ingredients

Ingredients Weights Measures
broccoli, finely chopped 2 lb. + 8 oz. 2-1/2 qt.
onions, finely chopped 1 lb. + 4 oz. 1-1/4 qt.
oil 5 oz. 3/4 cup
VELVEETA Pasteurized Process Cheese Spread, Loaf, cubed 10 lb. 2 loaves
OSCAR MAYER Quarter-Pound Beef Franks, sliced 5 lb. 1-1/4 gal.
milk 5 lb. 2-1/2 qt.
chicken broth 5 lb. 2-1/2 qt.
Elbow macaroni, cooked 3 lb. + 12 oz. 1-1/4 gal.
salt (optional) - -
pepper (optional) - -

Directions

SAUTE broccoli and onion in hot oil in large stockpot 3 to 5 minutes or until vegetables are crisp-tender.

ADD process cheese spread, franks, milk and broth; cook on medium heat until process cheese spread is melted and soup is thoroughly blended.

STIR in macaroni just before serving. Season with salt and pepper to taste.

Kraft Kitchens Tips

TIP
If soup becomes too thick, thin with additional milk or broth.
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