Macaroni and Cheese Soup with Veggies
Does your family love the taste of old fashioned macaroni and cheese? Then Macaroni and Cheese Soup with Veggies will be a hit at your dinner table. Serve piping hot and be ready for seconds.
Cooking Time1 hr
Ingredients
- 1 cup elbow macaroni, uncooked
- 1/4 cup margarine
- 1/2 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 1 small onion, finely chopped
- 4 cups milk
- 1 1/2 cup (6 ounces) processed American Cheese, shredded
- 2 tablespoons chicken flavored granules (instant type)
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 can (8 ounces) whole kernel corn, drained
- 1/2 cup frozen English peas
Instructions
- Cook macaroni according to package directs. Omit salt, drain, rinse with cold water and set aside.
- Melt margarine in a large skillet over medium high heat. Add carrot, celery and onion.
- Cook, stirring constantly 5 to 7 minutes or until tender.
- Remove from heat; set aside.
- Combine milk and cheese in a heavy Dutch oven. Cook over medium heat, stirring often, until cheese melts.
- Stir in bouillon granules and pepper.
- Combine cornstarch and water. Stir into milk mixture.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Boil 1 minute longer, stirring constantly.
- Stir in macaroni, vegetable mixture, corn and peas. Cook over low heat, stirring constantly until thoroughly heated.
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