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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I usually get a strange look when I mention macaroni and cheese soup, but after tasting it most everyone loves it. Cheese lovers rejoice! This recipe comes from my work's cafeteria. Ingredients:
6 ounces butter |
4 ounces minced onions |
1 teaspoon minced garlic |
20 ounces chicken broth |
1/4 cup minced celery |
1/4 cup minced carrot |
4 cups hot milk |
24 ounces velveeta cheese |
16 ounces cooked elbow macaroni |
salt and pepper |
flour (for making roux) |
Directions:
1. Melt butter in a large kettle and clarify onion and garlic. Blend in flour to make a roux ( 1/4 cup) cook for about 5 minutes, but don't brown.
2. Soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture. Follow with milk and cheese; season with salt and pepper.
3. Mix in macaroni and adjust the thickness with additional milk.
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