Time 1h Yield 6 servings Number Of Ingredients 11 Steps:
Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter. Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain. Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds. Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes. Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed. Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta. Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 2 Steps:
In lightly salted water, cook macaroni according to package directions, drain. In pan you cooked macaroni in, empty soup into pan and slightly warm. You don’t need to bring the soup to a boil (and do not add any water!). Add macaroni back to pan and stir thoroughly mixing macaroni with soup. Salt and pepper if you would like. Eat warm and enjoy.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Prepare Dinner as directed on package. Meanwhile, melt 2 tsp. butter in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in broth, water and tomatoes. Bring to boil; simmer on medium-low heat 10 min. or until onions are tender. Blend tomato mixture, in small batches, in blender until smooth, returning each puréed batch to saucepan. Keep warm until ready to serve. Fill bread slices with Singles to make 2 sandwiches. Spread outsides of sandwiches with remaining butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides. Cut each sandwich into 12 pieces. Spoon Dinner into 6 bowls; top with basil, soup and grilled cheese “croutons.”
Time 40m Yield 8 Number Of Ingredients 9 Steps:
In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 23 Steps:
For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes. Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling. For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve. For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich. Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal. Serve the tomato soup hot with the grilled cheese sandwiches on the side.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 7 Steps:
Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Empty can of tomato soup into small saucepan. Fill empty soup can 1/2 full of milk (your choice– skim, 1%, 2%, whole, etc.). Pour into pan. Stir to combine. From a standard size Velveeta “brick” (typically a 2 lb. size), slice off 1/4 of the entire brick. Cut into 1/2" cubes. Place into soup/milk mixture. Over medium heat, stir soup, milk, and cheese cubes to combine. While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions. Try to time pasta to be done and drained just prior to the cheese sauce being completed. Taste the cheese sauce. Too cheezy? Add a few splashes of milk. Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt. When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot. Add cheese sauce from sauce pan. Stir to combine cheese sauce and pasta. Serve hot immediately.
Time 40m Yield 20 servings (5 quarts). Number Of Ingredients 11 Steps:
In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot. Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes. Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down. Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm. Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.
