Mac N Cheese Soup

Name: Mac N Cheese Soup
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 20 servings
Cuisine: American
Ingredients: 3 qt water, i use chicken broth; 5 tsp chicken bouillon granuels; 1 1/2 c minced celery; 2 large carrots, minced; 1 large onion, minced; 1 medium green pepper, minced; 2 1/2 c elbow macaroni; 1 c butter,; 3/4 c all-purpose flour; 6 c milk, i use reconstituted evaporated milk; 1 lb processed cheese (velveeta)

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By Jan Bowen
@bowdeannc

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 qt

water, i use chicken broth
5 tsp

chicken bouillon granuels
1 1/2 c

minced celery
2 large

carrots, minced
1 large

onion, minced
1 medium

green pepper, minced
2 1/2 c

elbow macaroni
1 c

butter,
3/4 c

all-purpose flour
6 c

milk, i use reconstituted evaporated milk
1 lb

processed cheese (velveeta)
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How to Make Mac N Cheese Soup

Step-by-Step

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.

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