Macaroni and Cheese Soup

The Record’s “Recipe of the Week”:
Macaroni & Cheese Soup by Karen Meyers

1 cup macaroni
1/4 cup butter
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 small onion, finely chopped
4 cups milk
6 oz. American cheese
2 T. chicken bouillon granules
1/2 tsp. white pepper
2 T. cornstarch
2 T. water
8 oz. can whole kernel corn, drained
1/2 cup frozen peas

Cook the macaroni without salt in the water. Rinse in cold water and set aside.
Melt the butter in a large skillet. Sauté the carrots, celery, and onion for 5 to 7 minutes. Remove from the heat.
In a large pot, combine the milk and cheese. Cook over medium heat, stirring until cheese melts. Stir in the bouillon granules and pepper.
Combine the cornstarch and water. Stir into the milk mixture. Cook, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
Stir in the macaroni, sautéed vegetables, corn and peas. Cook over low heat until heated through.
Makes 8 cups.