A few nights ago I pulled out my old recipe boxes & took a stroll down memory lane. In search of an old tried -n- true recipe to add to the weekend menu I came across a recipe I had shared in a recipe swap years ago. Even though the temperatures aren't cold enough for soup, it didn't matter because anytime is a good time in my opinion for noodles & cheese! I hope you enjoy this as much my tummy does.
1 lb. ground beef or turkey, cooked & drained
1 c. uncooked elbow macaroni
1/4 c. butter
1/2 c. carrots, finely chopped or shredded
1/2 c. celery, finely chopped
1 small onion, finely chopped
3 c. milk
6 oz. Velveeta cheese, cubed
2 Tblsp. chicken bouillon granules
1/2 tsp. pepper
2 Tblsp. cornstarch
2 Tblsp. water
1 (15 oz) can whole kernel corn, drained
1/2 c. frozen peas
Cook macaroni according to package directions. Drain and rinse with cold water & set aside.
Melt butter in a skillet over medium high heat. Add carrots, celery
& onion. Cook for 5-7 minutes or until vegetables have softened
and onions are translucent. Remove from heat & set aside.
In a heavy dutch oven combine milk & cheese. Heat over medium
heat stirring often until cheese is fully melted. Stir in bouillon
granules and pepper. Stir together cornstarch & water. Pour into
milk mixture and stir consistently until mixture thickens. Bring to a
boil and let cook for 1 minute.
Stir in cooked vegetable mixture, corn, peas, macaroni & cooked
meat. Stir to mix well. Let simmer over med-low heat until all
ingredients are heated thoroughly. Serve warm.
Click HERE for printable recipe