mac n cheese soup
First ate this at a restaurant, found this recipe from Taste of Home. It's easy, fast, & taste great!
No Image
prep time
35 Min
cook time
35 Min
method
Stove Top
yield
20 servings
Ingredients
- 3 quarts water, i use chicken broth
- 5 teaspoons chicken bouillon granuels
- 1 1/2 cups minced celery
- 2 large carrots, minced
- 1 large onion, minced
- 1 medium green pepper, minced
- 2 1/2 cups elbow macaroni
- 1 cup butter,
- 3/4 cup all-purpose flour
- 6 cups milk, i use reconstituted evaporated milk
- 1 pound processed cheese (velveeta)
How To Make mac n cheese soup
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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