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Chili Mac ‘n’ Cheddar Soup
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Description
Originally printed in Redbook, I tweaked some of the ingredients. Kids loved it!
Ingredients
- 1 pound Ground Beef
- 1 whole Onion, Diced
- 1 Tablespoon Chili Powder
- 1-½ teaspoon Ground Cumin
- 2-½ cups Milk
- 1 can Chicken Broth (14-1/2 Oz)
- 1 can Condensed Cheddar Cheese Soup (10-3/4 Oz)
- 1-½ cup Uncooked Elbow Pasta
- 2 cups Shredded Sharp Cheddar Cheese
Preparation
Cook beef and onion together until browned. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
Add milk and broth, then stir in condensed soup until dissolved. Bring to a boil, reduce heat to low, cover, and simmer for 3 minutes.
Stir in pasta; continue to cook, covered, for 5 minutes.
Stir in cheese until melted and smooth. Remove from heat and let stand 5 minutes or until pasta is fully cooked.
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