Macaroni and Cheese Soup
Source of Recipe
unknown
List of Ingredients
1 cup elbow macaroni, uncooked
1/4 cup margarine
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 small onion, finely chopped
4 cups milk
1-1/2 cups cheese, shredded
2 Tablespoons Chicken flavoured granules
1/2 teaspoon white pepper
2 Tablespoons cornstarch
2 Tablespoons water
1 (8 ounce) can whole kernel corn, drained
1/2 cup frozen peasRecipe
Cook macaroni according to package directions, omit salt, drain, rinse with cold water, set aside. Melt margarine in a large skillet over medium high heat, add carrot, celery and onion. Cook, stirring constantly, 5 to 7 minutes or until tender. Remove from heat; set aside. Combine milk and cheese in a heavy Dutch oven. Cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper. Combine cornstarch and water. Stir well, stir into milk mixture. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly. Stir in macaroni, vegetable mixture, corn and peas, cook over low heat, stirring constantly until thoroughly heated. Yield: 8 cups.
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