Mac N Cheese Soup
By
Jan Bowen
@bowdeannc
6
First ate this at a restaurant, found this recipe from Taste of Home. It's easy, fast, & taste great!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
20 servings
Prep:
35 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
3 qtwater, i use chicken broth
-
5 tspchicken bouillon granuels
-
1 1/2 cminced celery
-
2 largecarrots, minced
-
1 largeonion, minced
-
1 mediumgreen pepper, minced
-
2 1/2 celbow macaroni
-
1 cbutter,
-
3/4 call-purpose flour
-
6 cmilk, i use reconstituted evaporated milk
-
1 lbprocessed cheese (velveeta)
How to Make Mac N Cheese Soup
- In 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.
- Add macaroni, & bring back to a boil. Cover & boil 2 minutes. Remove from heat; let stand for 8-10 minutes til macaroni is tender.
- Meanwhile, 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.
