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 votes
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)
How to Make Mac N Cheese Soup
- 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.
- 2Add macaroni, & bring back to a boil. Cover & boil 2 minutes. Remove from heat; let stand for 8-10 minutes til macaroni is tender.
- 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.
