Macaroni and Cheese Soup



8 cups



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 (6 oz.) 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


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.

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