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Macaroni and Cheese Soup Recipe

Photo by: Taste of Home

I've 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.

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20 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

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
3/4 cup all-purpose flour
6 cups milk
1 pound process American cheese, cubed

Directions

In a soup kettle or Dutch oven, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or until macaroni is just tender.
Meanwhile, melt butter in a saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture. Yield: 20 servings (5 quarts).

Nutrition Facts: 1 serving (1 cup) equals 261 calories, 17 g fat (11 g saturated fat), 49 mg cholesterol, 619 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Macaroni and Cheese Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p37