Andy Montoya
Cheddar cheese soup is a comforting and quick-to-make dish that brings rich, creamy flavors with a touch of freshness from vegetables. It can be made with a blend of cheddar and mozzarella cheeses, sauteed onions, and fresh vegetables like carrots and celery. This soup is perfect for a cozy dinner or a hearty lunch. If you're looking for ways to use cheddar cheese soup, there are several recipes to consider. You can use it in a wild rice hot dish, broccoli and cheddar soup, or even homemade hamburger helper.
Recipes that require cheddar cheese soup
| Characteristics | Values |
|---|---|
| Type of Dish | Soup, Hot Dish, Rice Dish, Pasta Dish |
| Ingredients | Broccoli, Zucchini, Basil, Tomatoes, Ground Beef, Cream, Rice, Tuna, Hamburger, Macaroni |
| Seasonings | Garlic, Chives, Spices |
| Accompaniments | Bread, Salad, Crackers, Cornbread, Goldfish Crackers, Sour Dough Bread, Parsley, Tomatoes |
| Tips | Use freshly shredded cheese to avoid clumping, add flour for thickness, use low heat to melt cheese |
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What You'll Learn
Baked Mac & Cheese
To start, you'll want to cook your pasta al dente, as it will continue to cook in the oven and you don't want it to get mushy. Rinsing the pasta after cooking can help prevent overcooking and add to the desired texture. Be sure to salt your pasta water to enhance the flavour.
For the sauce, you'll need cheddar cheese soup, which you can find at your local grocery store or online. This soup adds a velvety texture and a burst of cheesy flavour. You can use two cans of cheddar cheese soup, or mix it up with one can of nacho cheese soup for an extra kick. Heat the soup in a saucepan over medium heat until just boiling. Remove from the heat and whisk in shredded cheddar cheese until melted. You can also add some heavy whipping cream and dry mustard to the sauce for a more complex flavour.
Now it's time to combine the pasta and sauce. Toss the cooked pasta with the cheese sauce and pour the mixture into a greased 9x13 pan. Top with more shredded cheddar cheese and a panko topping for an extra crunchy texture, if desired.
Finally, bake your mac and cheese at 350°F for 18 to 24 minutes, or until bubbly. Keep a close eye on it to avoid overcooking. Let it cool for 10 to 15 minutes before serving. Enjoy the cheesy, gooey goodness!
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Chicken & Cheese Enchiladas
Ingredients:
- Chicken breast, thighs, or leftover chicken
- Cheddar cheese soup (canned or homemade)
- Corn tortillas (for gluten-free)
- Monterey Jack cheese (or a Mexican blend)
- Sour cream
- Picante sauce
- Chili powder
- Black beans (optional)
- Green onions or cilantro
- Salt and pepper
Method:
Firstly, prepare the chicken by chopping it into small pieces. You can use any type of cooked chicken, including rotisserie, leftover, or canned. If you're feeling adventurous, try substituting the chicken with shrimp for a tasty twist!
Heat your oven to 350°F. In a medium bowl, stir together the cheddar cheese soup, sour cream, picante sauce, and chili powder. You can adjust the spiciness by adding more or less chili powder according to your preference.
In a large bowl, mix the chicken with the soup mixture and some of the cheese. You can also stir in black beans for extra protein and texture.
Take your corn tortillas and fill them with the chicken and cheese mixture. Roll them up and place them in a baking dish. Top the enchiladas with the remaining cheese and any desired toppings, such as green onions or cilantro.
Bake in the oven for about 15 minutes, or until the cheese is melted and bubbly. Now you're ready to serve!
Tips and Variations:
Feel free to customize your enchiladas with additional toppings, such as diced tomatoes, green peppers, or even some crispy corn chips for a crunchy texture.
For a vegetarian option, simply replace the chicken with tofu or chickpeas, and use vegetable broth in your soup instead of chicken broth.
If you want to add a smoky kick to your dish, try substituting a canned chipotle chile pepper and adobo sauce for the chili powder.
Enjoy your homemade Chicken & Cheese Enchiladas, and feel free to experiment with different ingredients to make them your own!
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Broccoli Cheddar Soup
Ingredients:
- Butter
- Onion
- Garlic
- Flour
- Milk
- Vegetable broth/Chicken broth
- Broccoli
- Carrot
- Mustard
- Sharp/Mild Cheddar Cheese
- Salt and Pepper
Instructions:
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, salt, and pepper, and cook for about 5 minutes or until softened.
- Stir in the garlic and cook for another minute.
- Sprinkle in the flour and whisk continuously for 1-2 minutes or until the flour turns golden.
- Slowly pour in the milk, whisking continuously to prevent lumps from forming.
- Add the broth, broccoli, carrot, and mustard, and stir to combine.
- Simmer for 15-20 minutes or until the broccoli is tender.
- Remove the pot from the heat and add the cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste and serve with croutons or crusty bread on the side.
Tips:
- Grate your own cheese instead of using pre-shredded cheese to ensure a smooth and creamy texture.
- Add the cheese slowly and in small amounts to ensure it fully melts and incorporates into the soup.
- This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your warm and comforting bowl of Broccoli Cheddar Soup!
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Cheesy Cornbread
This cheesy cornbread is a delicious and easy-to-make side dish that pairs perfectly with soups, stews, chili, and BBQ. The addition of corn and cheese makes it a tasty complement to any meal. Here is a step-by-step guide to making your own cheesy cornbread:
Ingredients:
- All-purpose flour (or gluten-free flour blend)
- Yellow cornmeal (or white cornmeal)
- Granulated sugar (or honey)
- Baking powder
- Salt
- Garlic powder (or onion powder/fresh minced garlic)
- Buttermilk (or milk with lemon juice/vinegar)
- Unsalted butter (or oil/plant butter)
- Frozen sweet corn (or fresh/canned corn)
- Freshly shredded sharp Cheddar cheese (or another cheese)
- Jalapenos (optional)
Instructions:
- Preheat your oven to 350-400 degrees F, depending on your preference.
- Prepare an 8x8-inch or 9-inch square baking dish by greasing and flouring it or using nonstick cooking spray.
- In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and garlic powder (if using).
- In a separate bowl, mix together the wet ingredients: buttermilk, butter, and eggs.
- Stir the wet mixture into the dry ingredients until just combined. Do not overmix.
- Add the corn and cheese to the batter and stir gently.
- Pour the batter into the prepared baking dish.
- Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cornbread for 10 minutes, then cut into squares and serve warm.
Feel free to customize your cheesy cornbread by adding jalapenos, spices, or different types of cheese. You can even make it gluten-free by using gluten-free flour and avoiding wheat products. Enjoy the cornbread as a side dish or a tasty snack!
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Customizable vegetable soup
Ingredients:
- Cheddar cheese soup (canned or homemade)
- Vegetables of your choice (such as broccoli, carrots, celery, onions, garlic, zucchini)
- Protein (optional) - chicken, beef, or tuna
- Starch (optional) - macaroni, rice, or potatoes
- Herbs and spices (to taste) - dried basil, chives, parsley, black pepper, or garlic powder
- Flour (optional) - for thickening the soup
- Broth or stock (optional) - for added flavor and thinning the soup
- Toppings (optional) - crackers, cornbread, or sour dough bread
Instructions:
- If you're using protein, cook it first. Sauté or brown your choice of meat or fish with your favorite herbs and spices. You can also use pre-cooked meat, like leftover chicken or tuna from a can.
- Prepare your vegetables. Chop and sauté your chosen vegetables in a pan with a little oil or butter. You can also add spices and herbs to taste.
- Combine the ingredients. Add your cheddar cheese soup to the pan and stir everything together. If using macaroni, rice, or potatoes, add them now and ensure they are covered by the liquid.
- Simmer and thicken. Let the soup simmer until all the ingredients are heated through and softened to your liking. If you prefer a thicker soup, add a little flour and stir until it reaches your desired consistency.
- Season to taste. Add salt, pepper, or other spices as needed. You can also thin the soup with broth or stock if it's too thick.
- Serve and enjoy! Ladle the soup into bowls and add your chosen toppings, such as crackers, cornbread, or a slice of sourdough bread.
Feel free to customize this recipe by adding more vegetables, using different types of cheese, or experimenting with various herbs and spices. You can also make it heartier by adding a starch like rice or potatoes. Enjoy your homemade, customizable vegetable soup!
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