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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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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. Ingredients:
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 king arthur unbleached all-purpose flour |
6 cups milk |
1 pound process cheese (velveeta), cubed |
Directions:
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. Yield: 20 servings (5 quarts).
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