1 cup elbow macaroni, uncooked
1/4 cup butter
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 small onion, finely chopped
6 oz process american cheese
1 shredded
2 tbsp chicken flavored bouillon
1 granules
1/2 tsp ground white pepper
2 tbsp cornstarch
2 tbsp water
8 oz can whole kernel corn,
1 drained
1/2 cup frozen english peas
Directions
Cook macaroni per package directions, omitting salt; drain. Rinse in
cold water; drain and set aside.
Melt butter in a large skillet over medium-high heat; add carrots,
celery, and onion, and cook, stirring constantly, 5 to 7 minutes or
until tender. Remove vegetable mixture from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, and cook over medium
heat, stirring often, until cheese melts. Stir in the bouillon
granules and pepper.
Combine cornstarch and water, stirring well; stir into the milk
mixture. Cook over medium heat, stirring constantly, until mixture
thickens and come to a boil. Boil 1 minute, stirring constantly.
Stir in macaroni, vegetable mixture, corn, peas; and cook over low
heat, stirring constantly, until thoroughly heated.
Recipe by: W.N. Cottrell II published in Southern Living Oct. 95
Servings: 8 cups
Macaroni & Cheese Soup Recipe brought to you by Recipe Ideas
Categories: Cheese; Dutch Oven; Pasta; Soup
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius describes how the cooks of his times made use of a wide range of spices and herbs, including a few you will know like thyme, rue and parsley. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 20th century, cookery books were in great demand, mostly as a result of better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Macaroni & Cheese Soup recipe.
