Ingredients
3 quarts water5 teaspoons chicken bouillon granules1-1/2 cups sliced celery2 large carrots, shredded1 large onion, chopped1 medium green pepper, chopped2-1/2 cups uncooked elbow macaroni1 cup butter, cubed3/4 cup all-purpose flour6 cups whole milk1 pound Velveeta, cubed
Preparation
In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender.
Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.
