Spicy Mac and Cheese Soup

Spicy Mac and Cheese Soup

11
Keri 265

"I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty."
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Ingredients

30 m servings 434 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1230 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  2. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  3. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

Footnotes

  • Cook's Note:
  • Leftovers refrigerate well for three or four days, but the macaroni will soak up at least some of the liquid, so you may want to add extra chicken broth when re-heating.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

I made this right away for the boys for lunch after I saw Keri talk about it on Facebook. I did not have tomatoes with green chili peppers (aka RoTel), I used one can of diced tomatoes and one h...

Most helpful critical review

Definitely cut down on the garlic if you make this, but otherwise, it's great! Great concept, but looking at the garlic, I thought 1 Tbsp seemed like a lot... I used 1/2 Tbsp, and it's still WAA...

I made this right away for the boys for lunch after I saw Keri talk about it on Facebook. I did not have tomatoes with green chili peppers (aka RoTel), I used one can of diced tomatoes and one h...

"Souper" easy and delicious. I cut the recipe down to half for the 2 of us and proceeded as directed. It was the perfect amount to go with a huge tossed salad for our dinner with just enough...

So simple and so great tasting! I made it as directed except I couldn't resist throwing in a can of cheddar cheese soup for extra cheesy goodness.

Wonderful on a chilly night. However, I don't rinse the macaroni, I just drain it. The 'starch' makes for a thicker soup. I've also added bite sized chunks of browned ground beef to make it e...

Really surprised how good this is! I love making soups and usually make soup in the crock pot with lots of goodies and that means lots of chopping! Not this time! I did makes some additions such...

Definitely cut down on the garlic if you make this, but otherwise, it's great! Great concept, but looking at the garlic, I thought 1 Tbsp seemed like a lot... I used 1/2 Tbsp, and it's still WAA...

This was a great way to use up pantry items...my family dug into it before I pulled out the sour cream. Even hubby had some and didn't say nothing about the tomatoes in it. One thing to remember...

It is not a soup as all the liquid is soaked up by the mac and cheese.

I made this recipe as written at first (with the exception of adding a beans for protein) and it was way too garlicky. I usually like garlic, but it was too much. So I added a can of cream of ch...