Macaroni and Cheese Soup
Measuring cups and spoons
3-quart saucepan with lid
Colander (special bowl with LOTS of holes in it)
6 cups water
1/2 teaspoon salt (if you like)
1 box of macaroni and cheese dinner
1 10-ounce package frozen mixed vegetables
1/4 cup all-purpose flour
2 13 3/4-ounce cans chicken broth
1 1/2 cups milk
1 Measure water and salt. Put into a 3-quart saucepan. Put pan on burner. Turn
burner to high heat. When the water starts to boil, carefully add the macaroni
from the packaged dinner mix. Cover the pan with the lid. Cook for 5 minutes.
Remove the lid and carefully add the frozen mixed vegatables. When the water
starts to boil again, turn burner to low heat. Cover the pan with the lid.
Cook for 5 minutes more.
2 To drain the macaroni and vegetables, put a colander into the sink. Carefully
pour the macaroni and vegetables out of the saucepan into the colander. Be
really careful because steam will rise out of the sink as you pour the macaroni out, and will be very hot.
Let macaroni and vegetables stand a few minutes to drain well.
3 Measure the butter. Put butter in the same saucepan that you used before.
Put the pan onto the burner. Turn burner to medium heat. Measure the flour.
When butter is melted, use a wooden spoon to stir in the flour. Stir till smoothed.
Use scissors to cut open the package of cheese sauce mix.
Pour the cheese mix into the saucepan. Use the wooden spon to stir till mixed.
4 Use a can opener to open the cans of chicken broth. Pour broth into pan. Use
the wooden spoon to stir till smooth. Measure milk. Slowly stir the milk into the pan.
Cook and stir till mixture boils. (This will take 6-8 minutes) Once it starts
to boil, cook and stir for 1 minute more.
5 Turn burner to medium-low heat. Carefully stir the drained macaroni and vegetables
into the pan. Cook for 1 to 2 minutes or till the soup is heated through.
Turn burner off. Take pan off burner. Ladle soup into bowls. Serve soup with a sandwhich.
Accordian Sandwiches would go GREAT with this! Makes 6 servings.