Thursday, November 5, 2015

{soups-salads-and-salad-dressings} Macaroni and Cheese Soup

 

Macaroni and Cheese Soup

This has excellent flavor if you like Velveeta Cheese and it is so
easy to make. Very creamy soup. I used reduced sodium chicken broth in
place of the water and bouillon.

Recipe By : Emma Head, Sunrise Beach, Missouri
Serving Size : 20 Preparation Time:
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 quarts water
5 teaspoons chicken bouillon granules
1 1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2 1/2 cups uncooked elbow macaroni
1 cup butter, cubed
3/4 cup all-purpose flour
6 cups milk
1 pound process cheese (Velveeta or American Cheese), cubed

1. In a stockpot, 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 just until macaroni is tender.

2. Meanwhile, melt butter in a large 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.

Nutrition (provided by recipe author)
-------------------------------------
Calories: 261
Total Fat: 17g
Cholesterol: 49mg
Sodium: 619mg
Carbohydrates: 18g
Fiber: 1g

Recipe Author: Emma Head, Sunrise Beach, Missouri
Recipe Source: Home-Style Soups, Salad and Sandwiches Cookbook 1996

Author Note: I've worked in the food service industry for too many years to
count and have made this one-of-a-kind soup at many different jobs. It's
always been a big hit.

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Posted by: "sharoncapps" <sharoncapps@cableone.net>
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Another Great Group of *~ Beth ~*

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