mac n cheese soup
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First ate this at a restaurant, found this recipe from Taste of Home. It's easy, fast, & taste great!
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yield
20 servings
prep time
35 Min
cook time
35 Min
method
Stove Top
Ingredients For mac n cheese soup
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3 qtwater, i use chicken broth
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5 tspchicken bouillon granuels
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1 1/2 cminced celery
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2 lgcarrots, minced
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1 lgonion, minced
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1 mdgreen pepper, minced
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2 1/2 celbow macaroni
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1 cbutter,
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3/4 call-purpose flour
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6 cmilk, i use reconstituted evaporated milk
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1 lbprocessed cheese (velveeta)
How To Make mac n cheese soup
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1In a large stockpot, bring water,& bouillon to a boil; this will be the final pot your soup is in. Add celery, carrots, onions, & pepper; cook for about 4 minutes or until tender.
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2Add macaroni, & bring back to a boil. Cover & boil 2 minutes. Remove from heat; let stand for 8-10 minutes til macaroni is tender.
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3Meanwhile, melt butter in a large enough sauce pot to be able to hold the milk amount. Add flour to the butter, stirring until smooth & begins to cook a little. Gradually add milk, stirring constantly using a whisk. It will begin to thicken. Cook & stir 2 minutes. Turn on low or off & add cheese; stir til melted. Add to undrained macaroni mixture.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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