Mac & Cheese Soup
Serves 5

Description

Mac and Cheese Soup – Regular

• 180Calories
• 4.5gTotal Fat
• 20mgCholesterol
• 880mgSodium
• 17gTotal Carb
• 6gProtein
• 2gDietary Fiber
• 6gSugars

Mac and Cheese Soup – GLUTEN Free

• 180Calories
• 4.5gTotal Fat
• 5mgCholesterol
• 880mgSodium
• 17gTotal Carb
• 5gProtein
• 2gDietary Fiber
• 6gSugars

Mac and Cheese Soup – No Added Salt

• 180Calories
• 4.5gTotal Fat
• 20mgCholesterol
• 450mgSodium
• 17gTotal Carb
• 6gProtein
• 2gDietary Fiber
• 6gSugars

Mac and Cheese Soup – Regular

Here’s all do: Add contents (except macaroni) to a 3 or 4 quart pot.  Add 5 cups of water and stir well to blend seasonings.  Bring to a slow boil, then reduce heat to a simmer, and cook for 30 minutes, stirring occasionally.   It’s best to cook macaroni separately.  Add macaroni to 7 cups of boiling water and cook for about 5 to 7 minutes.  Add desired amount to each serving of soup.  

Mac and Cheese Soup

INGREDIENTS:  Semolina (Wheat,  Durham Flour, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate),  Cheddar Cheese Powder (Milk, Cheese Culture, Salt Enzymes, Whey, Partially Hydrogenated Soybean Oil, Whey Protein, Concentrate Lactose, Maltodextrin, Salt, Sodium Phosphate, citric Acid, Lactic Acid, Yellow 6 Yellow 6), Non-Dairy Creamer (Corn Syrup Solids, Partially Hydrogenated Soybean Oil, Sodium Casemate (A Milk Derivative), Dipotassium Phosphate, Mono-And Diglycerides, Silicon Dioxide, Artificial Color, Sodium Stearoyl Lactylate, Soy Lecithin, Artificial Flavor), Dried Carrots, Onion, Nutritional Yeast Flakes (Inactive Pyridoxine Hydrochloride (B6),  Riboflavin (B2), Thiamin Hydrochloride (B1), Folic Acid and Vitamin B12), Brown Rice Flour, Tomato Flakes, Dehydrated Idaho Potatoes (Freshness Preserved With Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid),Cilantro, Garlic Powder, Onion Powder and Mustard Powder, Himalayan Salt