Soup Thursday, 2/24/11: Macaroni and Cheese Soup

Since we’re “everything whole grain” these days, we used whole grain pasta shells. It’s pretty delicious – but it hits your stomach like a ton of goddamn bricks! If you make it, I would recommend starting with about half a bowl first, and then wait and see. We both had a “normal” bowl of soup – like, our usual starting amount for soup? I’m not sure what the measurement is. Anyway, we ate, and it was good, and then about five, ten minutes later, we were both like, “…WHOA.” But smaller amounts of the leftovers have been good to us. 🙂 And it’s more…mac-and-cheese-inspired-soup, than it is mac-and-cheese-soup. Which is definitely good.

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