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Print this Recipe    Macaroni & Cheese Soup

1 cup elbow macaroni, uncooked
1/4 cup margarine
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 small onion, finely chopped
4 cups milk
1 1/2 cups (6 oz.) processed American Cheese, shredded
2 tbsp. chicken flavored granules (instant type)
1/2 tsp. white pepper
2 tbsp. cornstarch
2 tbsp. water
8 oz can whole kernel corn, drained
1/2 cup frozen English peas

Cook macaroni according to package directs, omit salt, drain, rinse
with cold water, set aside. Melt margarine in a large skillet over
medium high heat, add carrot, celery and onion. Cook, stirring
constantly 5 to 7 minutes or until tender. Remove from heat; set
aside. Combine milk and cheese in a heavy Dutch oven, cook over
medium heat, stirring often, until cheese melts. Stir in bouillon
granules and pepper. Combine cornstarch and water, stir well, stir
into milk mixture. Cook over medium heat, stirring constantly until
mixture thickens and comes to a boil. Boil 1 minute longer, stirring
constantly. Stir in macaroni, vegetable mixture, corn and peas,
cook over low heat, stirring constantly until thoroughly heated.
Yield: 8 cups.


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