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Macaroni And Cheese Soup




Source of Recipe


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List of Ingredients




1 c Elbow macaroni, uncooked
1/4 c Butter
1/2 c Carrots, finely chopped
1/2 c Celery, finely chopped
1 sm Onion, finely chopped
3 Cups Milk
6 oz Process american cheese Shredded
2 tb Chicken flavored bouillon Granules
1/2 ts Ground white pepper
2 tb Cornstarch
2 tb Water
8 oz Can whole kernel corn, Drained
1/2 c Frozen english peas


Recipe



Cook macaroni per package directions, omitting salt; drain.
Rinse in cold water; drain and set aside.

Melt butter in a large skillet over medium-high heat; add
carrots, celery, and onion, and cook, stirring constantly,
5 to 7 minutes or until tender.
Remove vegetable mixture from heat; set aside.

Combine milk and cheese in a heavy Dutch oven, and cook over
medium heat, stirring often, until cheese melts. Stir in the
bouillon granules and pepper.

Combine cornstarch and water, stirring well; stir into the
milk mixture.
Cook over medium heat, stirring constantly, until mixture
thickens and come to a boil. Boil 1 minute, stirring
constantly.

Stir in macaroni, vegetable mixture, corn, peas; and cook
over low heat, stirring constantly, until thoroughly heated.