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    You are in: Home / Recipes / Macaroni and Cheese Soup Recipe
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    Macaroni and Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    NoSpringChicken's Note:

    One of the ultimate "comfort" foods! Kids and adults come back for more. I chop the celery, carrot, onion and garlic with a couple of quick pulses in my processor. I like to serve this with a Waldorf type salad and crusty rolls. I've been using a typed recipe for so long I no longer remember where I got it!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook macaroni according to package directions, omitting salt.
    2. 2
      Drain, rinse with cold water and drain again.
    3. 3
      Set aside.
    4. 4
      Melt butter or margarine in Dutch oven over medium heat; add celery, carrot, onion and garlic.
    5. 5
      Cook for a few minutes until vegetables are almost tender.
    6. 6
      Remove from heat; add milk, cheese and bouillon cubes.
    7. 7
      Return to medium heat; cook until cheese melts and bouillon cubes are dissolved, stirring often.
    8. 8
      Add pepper.
    9. 9
      Stir cornstarch mixture, add to milk mixture.
    10. 10
      Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a boil.
    11. 11
      Add corn and peas, bring back to boil, lower heat and simmer for about 3 minutes.
    12. 12
      Add macaroni and cook over low heat until heated through.
    13. 13
      Adjust seasonings, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Macaroni and Cheese Soup

    Serving Size: 1 (2154 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 361.6
     
    Calories from Fat 185
    51%
    Total Fat 20.6 g
    31%
    Saturated Fat 12.9 g
    64%
    Cholesterol 68.6 mg
    22%
    Sodium 1012.2 mg
    42%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.5 g
    22%
    Protein 15.0 g
    30%

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