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Categories:
macaroni margarine carrots celery onion milk American cheese chicken broth cornstarch ground pepper water whole kernel corn frozen peas
Viewed: 26 - Published at: 6 years agoIngredients
- 1 c. macaroni
- 1/4 c. margarine
- 1/2 c. finely chopped carrots
- 1/2 c. finely chopped celery
- 1 small onion, finely chopped
- 4 c. milk
- 1 1/2 c. shredded process American cheese
- 2 c. chicken broth
- 2 Tbsp. cornstarch
- 1/2 tsp. ground pepper
- 2 Tbsp. water
- 1 can whole kernel corn, drained
- 1/2 c. frozen peas
Method
- Cook macaroni according to package directions, omitting salt. Drain; rinse with cold water.
- Drain and set aside.
- Melt margarine in heavy skillet over medium heat.
- Add carrots, celery and onions.
- Cook and stir until tender.
- Remove from heat and set aside.
- Combine milk and cheese in heavy Dutch oven.
- Cook and stir over medium heat until cheese melts, being careful it does not stick or scorch.
- Stir in chicken broth and pepper. Combine cornstarch with water; mix until smooth.
- Stir into milk mixture. Cook, stirring constantly, until comes to a boil.
- Boil 1 minute. Stir in macaroni, vegetable mixture, corn and peas.
- Heat thoroughly, stirring constantly.
- Yields 8 cups.
