Macaroni and Cheese Chowder

This chowder with home-made bread is all I need to feel comforted after a hectic day. I sometimes add crumbled bacon for a hint of smokiness

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup  uncooked macaroni (I use elbow)
• 2  tablespoons butter
• 1⁄4 cup onion, coarsely chopped
• 2  carrots, coarsely chopped
• 2  stalks celery, coarsely chopped
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon salt
• 3  cups milk
• 1  cup chicken broth
• 2  cups  shredded American cheese (I use pepper jack also)

Directions

1. Cook macaroni according to directions, Drain and set aside.
2. In a large saucepan, melt butter, add onion, carrots and celery.
3. Cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes).
4. Stir in flour, mustard and salt, Continue cooking until bubbly (about 1 minute).
5. Stir in milk and broth.
6. Continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) Boil 1 minute.
7. Stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).