Mac and Cheese Soup with Veggies

2 T. butter
1 small onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
1 t. salt
1 t. paprika
1/2 t. pepper
8 c. chicken stock
1 1/2 c. elbow macaroni
2 c. frozen chopped broccoli, thawed
3 T. cornstarch
1 1/2 c. milk (I used 1/2&1/2)
2 c. shredded cheddar cheese


1. Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in chicken stock and bring to a slow boil.

2. Add noodles and cook until tender, about 10 minutes. After noodles are fully cooked, add the broccoli. Dissolve cornstarch in milk and slowly stir into slowly boiling soup. Cook until slightly thickened, about 5 minutes.

3. Remove from heat and stir in cheese until fully melted.

I got this recipe from http://stolenmomentscooking.com/