Macaroni and Cheese Chowder |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great for the kids. (Except I have to puree the celery to hide it from my daughter!) Ingredients:
1 cup uncooked elbow macaroni (i use whole wheat but my kids are used to it, had to get rid of the refined stuff after hubby's hear) |
2 tablespoons margarine |
1/4 cup finely chopped onion (i have to puree them to hide them from my daughter as well!) |
1 medium carrot, peeled and chopped |
1 stalk celery, chopped (i precook mine in the microwave and puree it ' see description...) |
1/4 cup flour |
1/2 teaspoon mustard powder (optional) |
1/2 teaspoon salt |
3 cups skim milk |
1 cup chicken broth (i make my own, but canned is fine, try using low sodium) |
2 cups cheddar cheese, grated (i use low fat, old style cheese) |
Directions:
1. In a pot, cook macaroni until of desired consistency. Drain and set aside.
2. In a large pot, melt margarine and cook carrot, onion and celery over medium heat until they are softened.
3. Stir in flour, mustard powder and salt. Stir constantly for about 1 minute. Stir in milk and chicken broth.
4. Stir occasionally until it comes to a full boil and then let boil for one minute.
5. Stir in cooked macaroni and cheese. Stir constantly until cheese is melted.
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