Cook pasta according to package directions. Drain; set aside.
Recipe
Soup, Chili & Stew
Mac and Cheese Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Cheesy soup filled with pasta shells, rotisserie chicken, and peas... Mac and cheese has never tasted so good.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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