Ingredients
| 1 cup | elbow macaroni, uncooked | | 1/4 cup | margarine | | 1/2 cup | carrots, finely chopped | | 1/2 cup | celery, finely chopped | | 1 | sm. onion, finely chopped | | 4 cups | milk | | 1-1/2 cup | processed American Cheese, shredded | | 2 tbsp. | chicken flavored granules (instant type) | | 1/2 tsp. | white pepper | | 2 tbsp. | cornstarch | | 2 tbsp. | water | | 1 can (8 oz.) | whole kernel corn, drained | | 1/2 cup | frozen English peas |
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Instructions
Cook macaroni according to package directs, 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.
Author's Comments
I like to make this a little more cheesy by adding a full pound of process American cheese. This can be doubled. Use a 9 ounce package of Green Giant baby peas and 32 ounces (2 pounds) process American cheese. This would also be very good with some chopped ham added.
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