macaroni & cheese soup

Name: Macaroni & Cheese Soup
Prep time: 5 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 6 cup(s) chicken stock; 2 stalk(s) celery chopped; 1 large carrot thinly sliced; 1 medium onion diced; 4 clove(s) garlic minced; 8 ounce(s) elbow macaroni; 1 stick(s) butter; 1/2 cup(s) flour; 3 cup(s) milk; 1 pound(s) velveeta cheese cubed

16 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Nov 12, 2017

So good creamy cheesy delicious.

Rate

prep time 5 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

6 cups chicken stock
2 stalks celery chopped
1 large carrot thinly sliced
1 medium onion diced
4 cloves garlic minced
8 ounces elbow macaroni
1 stick butter
1/2 cup flour
3 cups milk
1 pound velveeta cheese cubed

How To Make macaroni & cheese soup

Step 1

Place chicken stock in large pot. Add the onion, carrots, celery and garlic. Bring to a boil and cook until vegetables are soft. With and immersion blender blend the stock until smooth. Bring to a boil again and add the macaroni and cook until macaroni is done.

Step 2

Meanwhile add butter to a separate pan. Once butter is melted add the flour and make a roux. slowly add the milk and cook until thickened. Add the Velveeta and cook until melted.
Step 3

Add the cheese mixture to the macaroni mixture. Do not drain the macaroni. Taste and adjust the salt. Top with fresh cracked pepper to serve.
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