Macaroni And Cheese Soup Recipe

Step 1

Cook macaroni per package directions, omitting salt; drain. Rinse in cold water; drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Things You'll Need

  • 1c Elbow macaroni, uncooked
  • 1/4c Butter
  • 1/2c Carrots, finely chopped
  • 1/2c Celery, finely chopped
  • 1sm Onion, finely chopped
  • 6oz Process american cheese
  • Shredded
  • 2tb Chicken flavored bouillon
  • Granules
  • 1/2ts Ground white pepper
  • 2tb Cornstarch
  • 2tb Water
  • 8oz Can whole kernel corn,
  • Drained
  • 1/2c Frozen english peas

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