Macaroni and Cheese Soup with Veggies

Does your family love the taste of old fashioned macaroni and cheese? Then Macaroni and Cheese Soup with Veggies will be a hit at your dinner table. Serve piping hot and be ready for seconds.

Cooking Time1 hr

Ingredients

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 cup (6 ounces) processed American Cheese, shredded
2 tablespoons chicken flavored granules (instant type)
1/2 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons water
1 can (8 ounces) whole kernel corn, drained
1/2 cup frozen English peas

Instructions

Cook macaroni according to package directs. Omit salt, drain, rinse with cold water and 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 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.