Mac and Cheese Soup

Recipe

Soup, Chili & Stew
Mac and Cheese Soup

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Recipe Data

8
Servings
7min
Prep
30min
Total

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    Description

    Cheesy soup filled with pasta shells, rotisserie chicken, and peas... Mac and cheese has never tasted so good.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 ½ c.dry Hy-Vee small macaroni shells
    3 tbsp.Hy-Vee unsalted butter
    ¼ c.Hy-Vee all-purpose flour
    1 tsp.Hy-Vee ground mustard
    ½ tsp.Hy-Vee garlic powder
    4 c.Hy-Vee 33%-reduced-sodium chicken broth
    1 ½ c.Hy-Vee 2% reduced-fat milk
    2 c.Hy-Vee Select mac and cheese blend shredded cheese
    ¾ c.Hy-Vee frozen sweet peas
    2 c.Hy-Vee shredded rotisserie chicken

    Things To Grab

    • Stockpot
    • Colander
    • Large saucepan
    • Whisk

    Directions

    1. Cook pasta according to package directions. Drain; set aside.

    2. Melt butter in a large saucepan over medium heat until sizzling; whisk in flour, ground mustard, and garlic powder. Cook 2 minutes, whisking constantly, until flour turns golden brown. Slowly whisk in chicken broth and milk. Bring to a boil, whisking occasionally.

    3. Reduce heat to low. Stir in cheese. Once melted, stir in cooked macaroni shells, peas, and chicken. Heat through.

    Nutrition facts

    Servings

    320 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 60mg
    • Sodium: 630mg
    • Total Carbohydrates: 21g
    • Protein: 17g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 20%
    0%
    Vitamin D 6%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen