1 small onion, diced
¼ cup red pepper, diced
3 tablespoons butter
3 tablespoons flour
1½ cups chicken stock
1½ cups cream or half and half
1-1½ cups cheddar cheese, or any cheese you have
¼ 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.
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.