Mac & Cheese Soup
Featured Pinch Tips Video
- water, a whole lot because i didn't measure!
- carrot, sliced
- 1 Tbsp
- olive oil
- celery stalks, chopped
- onion, chopped
- 1 pkg
- mac & cheese
- 1/4 c
- 2 c
- 1 can(s)
- crushed tomatoes (28 ounce size)
- 1 c
- shredded cheddar cheese
- 1 can(s)
- (small) green chilies (not drained)
1Add water to pot, bring to boil. Toss in carrots somewhere along the way.
2Add oil to hot pan, add celery and onions. cook till semi tender.
3Dump onions and celery into carrot water and add pasta from the box as well.
4Add butter to pan you cooked onions and celery in and melt. Add the cheese sauce packet and stir with whisk.
5While stirring cheese gunk with whisk, manage to open the can of crushed tomatoes and green chilies. Pour those in with the water and pasta.
6Add milk slowly to the cheese gunk so it thickens as you go. (Takes about 1 minute or so)
7Using whisk, mix cheese sauce into the pasta pot and stir. Add a little more milk and a couple handfuls(1 cup?) of shredded cheddar cheese.