Recipe: Macaroni and Cheese Soup

MACARONI AND CHEESE SOUP

1 cup elbow macaroni
3 tablespoons butter, softened
1/2 cup onions, chopped
2 (10 3/4 ounce) cans condensed cheddar cheese soup
1 (14 1/2 ounce) can chicken broth
1 teaspoon mustard powder
1/4 teaspoon cracked pepper
1 (8 ounce) package cheese, shredded
1 cup milk
1 teaspoon Worcestershire sauce
6 slices French bread or Italian bread (1/2-inch thick)

Cook pasta according to package directions until almost tender; drain.
Preheat broiler.

In same pot, melt 2 tablespoons butter over medium-high heat.

Add onion; cook, stirring occasionally, until tender.

Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper. Bring to a boil; reduce heat to medium.
Stir in milk, Worcestershire sauce, and pasta; heat through.

Spread remaining butter over top of bread slices. Place on ungreased baking sheet; sprinkle with remaining cheese.

Broil until cheese is melted, 1-2 minutes.

Divide soup among 6 bowls; top with toasts or extra cheese.

Servings: 6
Source: Woman's World Magazine, Jan. 24, 2006