Left-Over Macaroni and Cheese Soup

Perfect for those cold rainy days… or just every day in between

How to zhoosh up your left-over Mac & Cheese

This Macaroni and Cheese Soup will be your next-day go-to recipe.

So, I make my mac and cheese the traditional way with only macaroni, cheddar cheese, a basic white sauce, and tomato on top. But sometimes (depending on the budget) I add bits of bacon. However, it doesn’t matter if you’ve added bits of sausage or bacon to your mac and cheese.

For a really easy Macaroni and Cheese recipe read more…

Don’t through away last night’s mac and cheese. Don’t waste food. Make it into something “Wow”!

A delicious Autumn / Winter Recipe

Recipe for easy Left-over Mac and Cheese Soup

Ingredients:

Royco or Knorr Cream of Mushroom Soup Powder
Full cream milk (you can use Long-life)
Worcester Sause
Left-over Macaroni and Cheese (without the tomato on top)

How to make it:

Take 1 packet of Royco or Knorr Cream of Mushroom Soup powder
Add 750 ml (3 cups) of full cream milk.
Bring to a light simmer while whisking constantly.
Add the left-over mac & cheese and about 1 teaspoon of Worcester Sause (or a bit more if you have a large pot going)
Keep stirring and breaking up the mac and cheese, while adding just enough milk to get it to the consistency you love – for about 5 minutes.
Using a hand blender, blitz the soup (if you like). I do mine just a little bit, so I still have small bits of macaroni while getting that creamy texture at the same time.

Add freshly ground black pepper and/or parsley to taste before serving. (optional)

The beauty of this recipe is its versatility, allowing you to change it up as much as you like. this recipe is very forgiving and can handle substitutions or variations in ingredients. You can even add chicken or change the taste with a few extra spices. Play with the recipe and make it your own.

Enjoy! With love