I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri
Category: not set
Cuisine: not set
3 quarts water
5 teaspoons chicken bouillon granules
1-1/2 cups sliced celery
2 large carrots shredded
1 large onion chopped
1 medium green pepper chopped
2-1/2 cups uncooked elbow macaroni
1 cup butter cubed
3/4 cup all-purpose flour
6 cups milk
1 pound process cheese (Velveeta) cubed
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