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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.


 

 

 


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