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Macaroni and Cheese Soup Recipe

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

Joyce Manwiller


1 1/2 tsp margarine or olive oil
1 large yellow onion, finely chopped
2 medium celery stalks, finely diced
1 (16oz) cans cannelloni beans, drained and rinsed
2 cups water
1 vegetable, ham or chicken bouillon cube or packet
1 1/2 tsp salt free seasoning (such as Mrs Dash)
1 tsp mustard powder
1/2 tsp dried dill
2 cups small pasta, such a shells or elbows
1 1/2 cups milk
1 1/2 cups firmly packed shredded cheddar cheese
1 cup frozen peas
Salt and pepper to taste

In a large saucepan or Dutch oven, over medium low heat, combine the margarine or oil, onion and celery. Saute until the onion and celery are golden, about 5 minutes. Add the beans, water, bouillon,salt-free seasoning, mustard powder and dill. Bring to a simmer, then cover and reduce heat to simmer for 20 minutes. Cook the pasta until al dente, according to package directions. Drain and set aside. When the soup has simmered, stir in the milk and cheese. Heat stirring constantly until the cheese has melted. Puree in a blender, or with immersion blender, until smooth. In the pot combine soup with peas and cooked pasta, then continue cooking over very low heat until the peas are tender. Makes 6 - 8 servings.




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