Macaroni and Cheese Soup

I usually get a strange look when I mention macaroni and cheese soup, but after tasting it most everyone loves it. Cheese lovers rejoice! This recipe comes from my work's cafeteria.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 10-12 cups

Ingredients

• 6  ounces butter
• 4  ounces  minced onions
• 1  teaspoon  minced garlic
• 20  ounces chicken broth
• 1⁄4 cup  minced celery
• 1⁄4 cup  minced carrot
• 4  cups  hot milk
• 24  ounces Velveeta cheese
• 16  ounces  cooked elbow macaroni
•  salt and pepper
•  flour (for making roux)

Directions

1. Melt butter in a large kettle and clarify onion and garlic. Blend in flour to make a roux ( 1/4 cup) cook for about 5 minutes, but don't brown.
2. Soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture. Follow with milk and cheese; season with salt and pepper.
3. Mix in macaroni and adjust the thickness with additional milk.