Macaroni and Cheese soup

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MeasureUnitsIngredient
1CupMacaroni (uncooked)
1/4CupButter
1/2CupCarrots (finely chopped)
1/2CupCelery (finely chopped)
1SmallOnion (finely chopped)
4CupsMilk
1-1/2CupsVelveeta cheese (small box is 6 oz)
2TbspGranular chicken bouillon
1/2TspPepper
2TbspCornstarch
2TbspWater
8OunceWhole kernel corn (drained)
8Ounce Green peas (drained)
Cook macaroni - drain and set aside. Melt butter in skillet and sauté celery, carrots and onion. Heat milk and add cheese and stir until smooth. (Be careful not to burn). Stir in boullion, water and cornstarch til smooth). Heat milk and cheese mixture and bouillon and cornstarch water for a couple of minutes. Add cooked macaroni, corn, peas and carrots, onion, celery.

Source: she-she
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