| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This is an easy recipe for the mac and cheese lovers.

Pimiento Mac and Cheese Soup

2 (12-ounce) packages STOUFFER'S® Macaroni & Cheese
2 tablespoons butter or margarine
1 celery rib, cut into 4 pieces
1 carrot, cut into 4 pieces
1 small onion, chopped
2 garlic cloves, crushed
1 teaspoon white pepper
1 (10.75-ounce) can condensed chicken broth, undiluted
2 cups half-and-half
1 (4-ounce) jar diced pimientos, drained
1 cup shredded cheddar cheese

1. THAW macaroni and cheese in microwave at MEDIUM (50% power) 5 to 6 minutes; set aside.
2. MELT butter in a large saucepan. Add celery and next 4 ingredients; saute until vegetables are tender. Add broth.
3. BRING to a boil; reduce heat, and simmer 10 minutes. Pour liquid through a wire-mesh strainer into a large bowl. Discard vegetables. and return broth to saucepan. Stir in macaroni and cheese, half-and-half. and pimiento. Cook over medium heat until thoroughly heated. Stir in cheese, and serve immediately.

Makes 6 cups.

Recipe is the property of Nestlé® and Meals.com, used with permission.