This is a soup we make when Michael goes out of town. The other non-cheese person just has to make do with something else. We love it! It's easy and spicy depending on the kind of Rotel tomatoes you buy. "Original" flavor works just fine for us and delivers the right kind of heat. Don't scoff at the Velveeta cheese, it's perfect for this soup.
Spicy Macaroni & Cheese Soup
2 cups uncooked elbow macaroni or other short pasta
4 cups chicken broth
2 (14 oz. cans) Rotel tomatoes
1 lb. Velveeta cheese, cubed
salt and pepper
Bring water to a boil and cook pasta. Drain. Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat. Gradually add Velveeta cheese and stir until melted. Stir in the cooked past and heat through. Season with salt and pepper. Makes 6 to 8 servings.
