Save on Pinterest

Macaroni and Cheese Soup

I have 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. —Emma Head, Sunrise Beach, Missouri
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    20 servings (5 quarts)

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, cubed
  • 3/4 cup all-purpose flour
  • 6 cups whole milk
  • 1 pound Velveeta, cubed

Directions

  • In a stockpot, 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 just until macaroni is tender.
  • Meanwhile, melt butter in a large 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.
Nutrition Facts
1 cup: 261 calories, 17g fat (11g saturated fat), 49mg cholesterol, 619mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.

Recommended Video