Macaroni Cheese Soup

By McCarleyRHLAC

Ingredients

• 1 cup elbow macaroni
• 1/4 cup butter
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 4 cups milk
• 1 1/2 cups American cheese, chopped (I think substituting white cheddar would be really good)
• 2 tablespoons chicken bouillon (I used 6 cubes)
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 can corn, drained
• 1/2 cup frozen peas

Details

Adapted from greencattlebeef.com

Preparation

Step 1

Cook macaroni according to directions and drain. Rinse with cold water and set aside. Melt butter in skillet and add carrots, celery and onion. Stir constantly about 5 to 7 minutes until tender. Remove vegetable mixture from heat and set aside. Combine milk and cheese in a Dutch oven and cook over medium heat, stirring often, until cheese melts. Stir in bouillon and pepper. Combine cornstarch and water in a bowl then stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Add macaroni, vegetable mixture, corn, peans and cook over low heat until heated through