Macaroni and Cheese Soup

• 6 ounces butter
• 4 ounces minced onions
• 1 teaspoon minced garlic
• 20 ounces chicken broth
• 14 cup minced celery
• 14 cup minced carrot
• 4 cups hot milk
• 24 ounces Velveeta cheese
• 16 ounces cooked elbow macaroni
• salt and pepper
• flour (for making roux)

1. Melt butter in a large kettle and clarify onion and garlic.
2. Blend in flour to make a roux ( 1/4 cup) cook for about 5 minutes, but don't brown.
3. Soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture.
4. Follow with milk and cheese; season with salt and pepper.
5. Mix in macaroni and adjust the thickness with additional milk.

butter, onions, garlic, chicken broth, celery, carrot, hot milk, velveeta cheese, macaroni, salt, flour

Taken from www.food.com/recipe/macaroni-and-cheese-soup-425852 (may not work)