8 Servings

Ingredients:
4 cups water
1-2 chicken broth cubes OR bouillon cubes
1/2 cup diced celery
1 large carrot, grated
1 large onion, chopped
1 green bell pepper" chopped
1 1/2 cups uncooked elbow macaroni
1/4 cup all-purpose flour
1/2 cup water
6 cups milk*
1/1 cup grated cheese*
Salt and pepper to taste

Method:
In a pot, bring water and broth or bouillon cubes to a poil. Add celery, carrot, onion and green pepper. Cook until vegetables are tender, about 4 minutes.

Stir in macaroni. Cover and return to a boil, about 2 minutes. Lower heat and simmer until macaroni is almost tender.

In a small bowl, dissolve flour in water. Add dissolved flour to macaroni mixture arid stir well.

Gradually pour in milk. Stir mixture constantly until flour taste has disappeared. Bring mixture to a low boil. Cook and stir 2 more minutes. Stir in the cheese and simmer until cheese has melted. Season to taste with salt and pepper. Serve hot.

For a healthy option, substitute low fatmilk and cheese.

Filipino MACARONI AND CHEESE SOUP