Ingredients
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1 cup elbow macaroni, uncooked
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1/4 cup butter
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1/2 cup celery, finely chopped
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1 small onion, finely chopped
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5 cups milk
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8 ounces chicken broth
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2 cups cheddar cheese, shredded
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2 tablespoons cornstarch
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3 tablespoons water
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1 cup cooked chicken, chopped
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1 (8 ounce) whole kernel corn, drained
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1/4 cup frozen baby green pea
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salt and pepper
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1/2 cup carrot, finely chopped
Instructions
- Boil macaroni noodles in unsalted water until tender. Drain and set aside.
- Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
- In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
- In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
- Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
- Ladle and sprinkle with cheese. Serve and enjoy!