Macaroni and Cheese Soup

"One of the ultimate "comfort" foods! Kids and adults come back for more. I chop the celery, carrot, onion and garlic with a couple of quick pulses in my processor. I like to serve this with a Waldorf type salad and crusty rolls. I've been using a typed recipe for so long I no longer remember where I got it!"
 
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Ready In:
40mins
Ingredients:
13
Yields:
9 cups
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ingredients

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directions

  • Cook macaroni according to package directions, omitting salt.
  • Drain, rinse with cold water and drain again.
  • Set aside.
  • Melt butter or margarine in Dutch oven over medium heat; add celery, carrot, onion and garlic.
  • Cook for a few minutes until vegetables are almost tender.
  • Remove from heat; add milk, cheese and bouillon cubes.
  • Return to medium heat; cook until cheese melts and bouillon cubes are dissolved, stirring often.
  • Add pepper.
  • Stir cornstarch mixture, add to milk mixture.
  • Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a boil.
  • Add corn and peas, bring back to boil, lower heat and simmer for about 3 minutes.
  • Add macaroni and cook over low heat until heated through.
  • Adjust seasonings, if desired.

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RECIPE SUBMITTED BY

The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
 
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