Macaroni Cheese Chowder Recipe
Ingredients
| Onion- 1 medium-size, chopped (1/2 cup) | ||
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Macaroni-and-Cheese- 2 cans (15 ounces each) | ||
| Carrots | 1 Can (10oz) | |
| Evaporated Skim Milk- 1 tall can (14 1/2 ounces) | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 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.
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.
Chef
