Sunday, November 7, 2010

Macaroni and Cheese Soup

Now that it's getting cooler I'm in a soup mood and I wanted to try out some new recipes. I got this one out of a Taste of Home Holiday cookbook but you can also get it on their site here. I think this is a great family soup and a wonderful way to sneak some vegetables in for your kids. The shredded carrots in the soup actually look like shredded cheese (my sister thought it was the whole time she was eating it). This was really easy to make and I'll for sure make it again! The recipe below is half of what the original recipe called for and this still made plenty for us plus leftovers.

  • 1 1/2 quarts water
  • 2 1/2 teaspoons chicken bouillon granules
  • 3/4 cup sliced celery
  • 1 large carrot, shredded
  • 1/2 large onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 1/4 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 pound process American cheese, cubed
In a soup kettle or Dutch oven, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or until macaroni is just tender.

Meanwhile, melt butter in a saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

1 comment:

Cassie said...

This sounds so interesting and unusual! I think I may need to give it a shot.

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