Macaroni & Cheese Soup

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