"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Macaroni and Cheese Soup Recipe

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This recipe for Macaroni and Cheese Soup, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 carrot, finely chopped
1 small onion, finely chopped
1 1/2 cups shredded cheddar cheese
2 tablespoons chicken bouillon
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
1 cup elbow macaroni; cooked
1 (8 oz) can corn; drained
1/ cup frozen peas, thawed

Directions:
Directions:
Melt butter in soup kettle. Add carrots and onions; saute until tender. Stir in milk and cheese. Cook over medium heat, stirring often, until cheese melts. Stir in bouillon and pepper.

Combine cornstarch and water; stir into cheese mixture. Bring to boil over medium heat, stirring constantly for one minute.

Stir in pasta, corn and peas; cook over low heat, stirring constantly until heated.

Number Of Servings:
Number Of Servings:
8

 

 

 

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