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Macaroni and Cheese Soup


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  • 1 cup elbow macaroni, uncooked
  • 1/4 cup butter or margarine
  • 1/2 cup finely chopped carrots
  • 1 / cup finely chopped celery
  • 1 small onion, finely chopped
  • 4 cups milk
  • 1 1/2 cups (6 oz.) shredded process American cheese
  • 2 tablespoons chicken-flavored bouillon granules
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 can (8 oz.) corn
  • 1/2 cup frozen peas



Step 1

Cook macaroni; drain and set aside. Cook carrot, celery and onion in butter 5 - 7 minutes or until tender. Combine milk and cheese in large pot and cook over medium heat until cheese melts, stirring often. Stir in bouillon and pepper. Combine cornstarch and water and stir into milk mixture. Cook over medium heat, stiring constantly, until mixture thickens and comes to a boil. Boil one minute, stirring constantly. Stir in macaroni, vegetable mixture, corn and peas. Cook over low heat, stirring constantly, until thoroughly heated.

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