Macaroni and Cheese Soup
- 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
- 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
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.
Recipe by: W.N. Cottrell II published in Southern Living Oct. 95
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.
Recipe by: W.N. Cottrell II published in Southern Living Oct. 95
