| 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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