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Macaroni and Cheese Soup
Your favorite creamy comfort food transformed into belly-warming Macaroni and Cheese Soup!
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Ingredients
- 16 oz elbow macaroni uncooked
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 clove garlic minced
- 16 ounces Velveeta cheese cubed
- 2 teaspoons chicken bouillon I use Better Than Bouillon
- 4 cups whole milk
- 2 tablespoons cornstarch
- ⅓ cup water
- 1 cup frozen petite English peas
- 1 cup frozen or canned corn kernels
Instructions
- Cook macaroni per package directions; 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.
- Once vegetables are tender, stir in minced garlic and cook, stirring constantly, for about 1 minute.
- Remove vegetable mixture from heat; set aside.
- Combine milk, bouillon, and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts.
- Combine cornstarch and water, stirring well; stir into the milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.