creamy, yummy mac and cheese soup
(1 rating)
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This soup is the favorite in the family and is requested often. I found the orginal recipe in a Taste of Home cookbook but have tweeked it to this version. The original calls for greenpepper which the kids do not like. I substitute the cabbage for the green pepper. You can't just have one bowl of this stuff! We use ritz crackers instead of saltines in this soup. Hope you enjoy! I will add a photo soon.
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(1 rating)
yield
15 to 20
prep time
30 Min
cook time
30 Min
Ingredients For creamy, yummy mac and cheese soup
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3 qtwater
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1/4 cchicken soup base.....i use the l.b. jamison's brand
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1 1/2 ccelery, sliced
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2 lgcarrot, sliced or 1 bag of baby carrots
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1 lgonion, chopped
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1bag of shredded cabbage
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2 1/2 cuncooked elbow macaroni
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1 cbutter
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3/4 cflour
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6 cmilk
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1 lbvelveeta, cubed
How To Make creamy, yummy mac and cheese soup
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1In a large soup kettle or a dutch oven, bring water and bouillon to a boil. Add veggies and cook for 4 mins. Add macaroni, cover and boil for 2 minutes. Remove from heat. With cover on, let stand for 8-10 minutes or until macaroni is just tender.
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2Meanwhile, in a large sauce pan melt butter. Add the flour and stir until smooth. Slowly stir in the milk and stir constantly with a whisk.Bring to a boil; cook for 2 minutes. Stir in cheese until melted. Add to the undrained macaroni mixture. Serve.
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