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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats	Dutch	Soup, Veggie	8	Cups

INGREDIENTS

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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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