Total Time
35mins
Prep 20 mins
Cook 15 mins

Great for the kids. (Except I have to puree the celery to hide it from my daughter!)

Ingredients Nutrition

  • 1 cup uncooked elbow macaroni (I use whole wheat but my kids are used to it, had to get rid of the refined stuff after hubby's hear)
  • 2 tablespoons margarine
  • 14 cup finely chopped onion (I have to puree them to hide them from my daughter as well!)
  • 1 medium carrot, peeled and chopped
  • 1 stalk celery, chopped (I precook mine in the microwave and puree it ~ see description...)
  • 14 cup flour
  • 12 teaspoon mustard powder (optional)
  • 12 teaspoon salt
  • 3 cups skim milk
  • 1 cup chicken broth (I make my own, but canned is fine, try using low sodium)
  • 2 cups cheddar cheese, grated (I use low fat, old style cheese)

Directions

  1. In a pot, cook macaroni until of desired consistency. Drain and set aside.
  2. In a large pot, melt margarine and cook carrot, onion and celery over medium heat until they are softened.
  3. Stir in flour, mustard powder and salt. Stir constantly for about 1 minute. Stir in milk and chicken broth.
  4. Stir occasionally until it comes to a full boil and then let boil for one minute.
  5. Stir in cooked macaroni and cheese. Stir constantly until cheese is melted.

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