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updated: 7/20/2011 9:05 AM

Cheddar Mac & Cheese Soup

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1 small onion, diced

cup red pepper, diced

3 tablespoons butter

3 tablespoons flour

1 cups chicken stock

1 cups cream or half and half

1-1 cups cheddar cheese, or any cheese you have

cup green onion, sliced

Salt and pepper to taste

Dash of cayenne pepper

4 ounces elbow macaroni, cooked and cooled

In a saucepan over medium-high heat, saute onion and red pepper in butter until vegetables are soft, about 5 minutes. Stir in flour, cook and stir for about 1 minute. Add the stock and cream and simmer until slightly thickened, 10-15 minutes.

Add cheese and stir until melted. Add green onions, salt, pepper and cayenne. Stir in the cooked noodles before serving.

Serves six.

Cook's note: You can use the noodles from the box of Kraft macaroni and cheese. Add the cheese mix to the soup for more cheesy flavor.

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