Macaroni And Cheese Soup

• 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 milk
• 1 pound process cheese (Velveeta), cubed

1. 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.
2. 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.

water, chicken bouillon granules, celery, carrots, onion, green pepper, elbow macaroni, butter, flour, milk, cheese

Taken from www.tasteofhome.com/recipes/macaroni-and-cheese-soup/ (may not work)