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Macaroni and Cheese Soup

Servings: 5


1 can (13 3/4 ounces) reduced-sodium chicken broth
3/4 cup elbow macaroni
2 carrots, sliced
2 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded

Cooking Directions:

Bring chicken broth to boil in 2 quart saucepan. Add macaroni and carrots; simmer 7 minutes, stirring occasionally. Remove from heat; set aside. Sauté onion in butter in 3 quart saucepan. Reduce heat to low; blend in flour. Gradually add milk; stir in macaroni mixture. Cook, stirring constantly, until thickened. Remove from heat. Add cheese; stir until melted.

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