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Name: Macaroni and Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 sm Onion, finely chopped; Granules; 1/2 ts Ground white pepper; 1/4 c Butter; Shredded; Drained; 1/2 c Frozen english peas; 2 tb Chicken flavored bouillon; 1 c Elbow macaroni, uncooked; 2 tb Cornstarch; 6 oz Process american cheese; 1/2 c Carrots, finely chopped; 2 tb Water; 1/2 c Celery, finely chopped; 8 oz Can whole kernel corn,

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INGREDIENTS

1 sm Onion, finely chopped
Granules
1/2 ts Ground white pepper
1/4 c Butter
Shredded
Drained
1/2 c Frozen english peas
2 tb Chicken flavored bouillon
1 c Elbow macaroni, uncooked
2 tb Cornstarch
6 oz Process american cheese
1/2 c Carrots, finely chopped
2 tb Water
1/2 c Celery, finely chopped
8 oz Can whole kernel corn,

Cups

INSTRUCTIONS

Cook macaroni per package directions, omitting salt; drain. Rinse in cold water; drain and set aside. Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside. Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in the bouillon granules and pepper. Combine cornstarch and water, stirring well; stir into the milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and come to a boil. Boil 1 minute, stirring constantly. Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated. Recipe by: W.N. Cottrell II published in Southern Living Oct. 95

NOTES

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Macaroni and Cheese Soup

1 sm Onion, finely chopped
 Granules
1/2 ts Ground white pepper
1/4 c Butter
 Shredded
 Drained
1/2 c Frozen english peas
2 tb Chicken flavored bouillon
1 c Elbow macaroni, uncooked
2 tb Cornstarch
6 oz Process american cheese
1/2 c Carrots, finely chopped
2 tb Water
1/2 c Celery, finely chopped
8 oz Can whole kernel corn,

Cook macaroni per package directions, omitting salt; drain. Rinse in cold  water; drain and set aside.    Melt butter in a large skillet over medium-high heat; add carrots, celery,  and onion, and cook, stirring constantly, 5 to 7 minutes or until tender.  Remove vegetable mixture from heat; set aside.    Combine milk and cheese in a heavy Dutch oven, and cook over medium heat,  stirring often, until cheese melts. Stir in the bouillon granules and  pepper.    Combine cornstarch and water, stirring well; stir into the milk mixture.  Cook over medium heat, stirring constantly, until mixture thickens and come  to a boil. Boil 1 minute, stirring constantly.    Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat,  stirring constantly, until thoroughly heated.    Recipe by: W.N. Cottrell II published in Southern Living Oct. 95

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Nutrition

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Serving Size: 1 Cup (100g)
Recipe Makes: 8 Cups

Calories: 211
Calories from Fat: 116 (55%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.6g
Cholesterol 35.4mg		11 %
Sodium 490.7mg		17 %
Potassium 185.1mg		5 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 14.6g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 211

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