Macaroni & Cheese Soup Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
1 cup: Elbow macaroni, uncooked
1/4 cup: Butter,
1/2 cup: Carrots, finely chopped
1/2 cup: Celery, finely chopped
1 small: Onion, finely chopped
6 ounce: Process american cheese,
Shredded,
2 tbsp: Chicken flavored bouillon,
Granules,
1/2 tsp: Ground white pepper,
2 tbsp: Cornstarch,
2 tbsp: Water,
8 ounce: Can whole kernel corn,
Drained,
1/2 cup: Frozen english peas,
Directions:
Cook macaroni per package directions, omitting salt; drain. Rinse in
cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots,
celery, and onion, and cook, stirring constantly, 5 to 7 minutes or
until tender. Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium
heat, stirring often, until cheese melts. Stir in the bouillon
granules and pepper.
Combine cornstarch and water, stirring well; stir into the milk
mixture. Cook over medium heat, stirring constantly, until mixture
thickens and come to a boil. Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low
heat, stirring constantly, until thoroughly heated.
Recipe by: W.N. Cottrell II published in Southern Living Oct. 95
Source from luhu.jp
cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots,
celery, and onion, and cook, stirring constantly, 5 to 7 minutes or
until tender. Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium
heat, stirring often, until cheese melts. Stir in the bouillon
granules and pepper.
Combine cornstarch and water, stirring well; stir into the milk
mixture. Cook over medium heat, stirring constantly, until mixture
thickens and come to a boil. Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low
heat, stirring constantly, until thoroughly heated.
Recipe by: W.N. Cottrell II published in Southern Living Oct. 95
Source from luhu.jp