Mac & Cheese Soup
I'm sure you could take the time and figure out how to not use a box of Mac & Cheese for the recipe... This is taken from Chef Michael Richard's book.
1 box Mac & Cheese dinner (7.25oz)
1 can cheddar cheese soup, undiluted (10.75oz)
4 1/4 cups milk
1 teaspoon salt
1 teaspoon sugar
Dash of white pepper
3/4 cup shredded cheddar cheese
Prepare macaroni and cheese as directed on the box, except omit the margarine/butter called for in the directions. Add the soup, milk, and seasonings. Bring to a boil, then lower heat. Cover and simmer for 8-10 minutes, stirring frequently. Stir in the cheese and heat just until the cheese is melted (the soup will start out looking thin, but will thicken after several minutes as the cooked pasta expands). If soup thickens more than desired as it sits, just add more milk to reach desired consistency.
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