Macaroni and Cheese Soup


  • 1 cup elbow macaroni, uncooked
  • 1/4 cup butter or margarine
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 small onion, finely chopped
  • 4 cups milk
  • 1-1/2 cups (6oz) shredded process American cheese
  • 2 Tbsp chicken-flavored bouillon granules
  • 1/2 tsp ground white pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 1 (8oz) can whole kernel corn, drained
  • 1/2 cup frozen English peas
  1. Cook macaroni according to package directions, omitting salt. Drain. Rinse with cold water. Drain and set aside.
  2. Melt butter in a large skillet over medium-high heat. Add carrot, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat. Set aside.
  3. Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper
  4. Combine cornstarch and water, stirring well. Stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
  5. Stir in macaroni, vegetable mixture, corn, and peas. Cook over low heat, stirring constantly, until thoroughly heated


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