Macaroni and Cheese Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 1⁄4 cups macaroni, uncooked
- 1⁄4 cup butter
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped carrot
- 1 small onion, minced
- 6 cups milk (I use reconstituted dry milk)
- 1 (1 lb) box Velveeta cheese, cut in small cubes or shredded
- 4 teaspoons instant chicken bouillon
- 1⁄2 teaspoon pepper
- 3 tablespoons cornstarch, dissolved in
- 1⁄4 cup cold water
- 1 cup frozen corn kernels
- 1⁄2 cup frozen baby peas
directions
- Cook macaroni according to package directions, omitting salt.
- Drain, rinse with cold water and drain again.
- Set aside.
- Melt butter in Dutch oven, add celery, carrots and onion; cook for 4-5 minutes or until crisp tender.
- Add milk, cheese and bouillon.
- Cook over medium heat, stirring often, until cheese melts; add pepper.
- Stir cornstarch mixture; add to milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Add corn and peas, bring back to a boil.
- lower heat and simmer for 4-5 minutes.
- Add macaroni; cook over low heat until heated through.
- Adjust seasonings, if necessary.
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RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.