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Macaroni Cheese Chowder

the.instructor's picture
Ingredients
  Onion 1 Medium, chopped to make 1/2 cup
  Celery 1⁄2 Cup (8 tbs), thinly sliced
  Butter/Margarine 2 Tablespoon
  Canned macaroni and cheese 30 Ounce (2 Cans Of 15 Ounce Each)
  Canned peas and carrots 1 Pound (1 Can)
  Evaporated skim milk 14 1⁄2 Ounce (1 Tall Can)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground marjoram 1⁄2 Teaspoon
  Parsley 2 Tablespoon, chopped
Directions

MAKING
1) In a large saucepan, melt butter or margarine and saute onion and celery until soft.
2) Mix in macaroni-and-cheese, peas and carrots, milk, water, salt, pepper and marjoram.
3) Simmer, stirring several times, until hot, taking care not to boil.

SERVING
4) Serve into a heated tureen or soup bowls and dredge with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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