Macaroni and Cheese Chowder

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

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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
• 1⁄4 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...)
• 1⁄4 cup flour
• 1⁄2 teaspoon mustard powder (optional)
• 1⁄2 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.