Recipe 1347 - Macaroni and Cheese Soup
Recipe 1347 - Macaroni and Cheese Soup
(by Shirley McNevich)
3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard
In a large pot add chicken broth over medium heat--add celery,
carrots, chopped onions and chopped green peppers. Cook and stir
until carrots are tender--it should be boiling at this point. Add pasta
shells, salt and pepper and cook for 4 minutes, then remove from
heat. Place a lid on the pot and let stand until pasta is done (about 10
minutes). In a saucepan over low heat add butter--melt. Add flour--stir
until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed
cheese--stir and cook until cheese is melted and mixture is smooth.
Remove saucepan from heat and add the cheese mixture to the pasta
mixture--stir. If not hot enough, simmer for a few minutes and stir
again.
Continue to:
Other Recipes:
- 1405 - Refrigerator Pickles
- 1468 - Potato Pie
- 1382 - Chicken Zucchini Casserole
- 1297 - Cookie Sheet Cheesecake
- 1462 - Coconut Muffins
- 1482 - Next Day Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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