Macaroni and Cheese Soup

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This must be the ultimate "comfort" food! Try the Mexican style cheese with some cumin and chili powder, too. Although I can't recall where the recipe came from, I've been using is quite successfully for many years.

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Ingredients

Nutrition

Directions

  1. Cook macaroni according to package directions, omitting salt.
  2. Drain, rinse with cold water and drain again.
  3. Set aside.
  4. Melt butter in Dutch oven, add celery, carrots and onion; cook for 4-5 minutes or until crisp tender.
  5. Add milk, cheese and bouillon.
  6. Cook over medium heat, stirring often, until cheese melts; add pepper.
  7. Stir cornstarch mixture; add to milk mixture.
  8. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
  9. Add corn and peas, bring back to a boil.
  10. lower heat and simmer for 4-5 minutes.
  11. Add macaroni; cook over low heat until heated through.
  12. Adjust seasonings, if necessary.