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.
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.
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.