Macaroni and Cheese Soup

• 1 cup elbow macaroni
• 3 tablespoons butter, softened
• 12 cup onion, chopped
• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon mustard powder
• 14 teaspoon cracked pepper
• 1 (8 ounce) package cheese, shredded
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 6 slices French bread (1/2-inch thick) or 6 slices Italian bread (1/2-inch thick)

1. Cook pasta according to package directions until almost tender; drain.
2. Preheat broiler.
3. In same pot, melt 2 tablespoons butter over medium-high heat.
4. Add onion; cook, stirring occasionally, until tender.
5. Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper.
6. Bring to a boil; reduce heat to medium.
7. Stir in milk, Worcestershire sauce, and pasta; heat through.
8. Spread remaining butter over top of bread slices.
9. Place on ungreased baking sheet; sprinkle with remaining cheese.
10. Broil until cheese is melted, 1-2 minutes.
11. Divide soup among 6 bowls; top with toasts or extra cheese.

elbow macaroni, butter, onion, cheddar cheese, chicken broth, mustard powder, cracked pepper, milk, worcestershire sauce, bread

Taken from www.food.com/recipe/macaroni-and-cheese-soup-153472 (may not work)