Country Macaroni and Cheese Soup

• 3 quarts water
• 5 chicken bouillon cubes
• 1 12 cups celery, diced
• 2 large carrots, diced
• 1 large onion, diced
• 1 medium green pepper, diced
• 2 12 cups uncooked elbow macaroni
• 1 cup butter
• 34 cup all-purpose flour
• 4 cups milk
• 2 cups whipping cream
• 16 ounces amercian cheddar cheese
• salt and pepper, to taste

1. In a large sauce pan, bring water and chicken bouillon cubes to a boil.
2. Add celery, onion, green peppers.
3. Cook for 5 minutes.
4. Add elbow macaroni, cover and return to boil, boil 4 minutes.
5. Turn heat off and let stand for 10 minutes.
6. Meantime, melt butter in a saucepan.
7. Add flour,stir til smooth.
8. Add both milks gradually.
9. Stir constantly mixing milk and flour mixture until smooth.
10. Bring to a boil.
11. Add salt and pepper to taste.
12. Add cheddar cheese and stir until melted.
13. Drain macaroni and add to milk and flour mixture.
14. Serve hot.

water, chicken bouillon cubes, celery, carrots, onion, green pepper, elbow macaroni, butter, flour, milk, whipping cream, cheddar cheese, salt

Taken from www.food.com/recipe/country-macaroni-and-cheese-soup-250794 (may not work)