Aunt Lucy’s Macaroni and Cheese Soup


If there is one thing I would want at my last meal, it would without a doubt be macaroni and cheese.  I have loved it since childhood and it doesn’t really matter if it comes in a box or is the homemade kind, I just love it.  Of course I would rather have homemade and haven’t had the boxed kind since I don’t know when.

Texas is having unseasonably cold weather rather early it seems and that means it’s time to dust off the old soup recipes.  There is one soup “my beloved”, requests more than any other and he sweetly reminded me the other day that I did not make him any last year.  Tsk, tsk, shame on me. I must try to do better as he has agreed to paint almost the entire house. I think that deserves a bowl of soup. His favorite?  Aunt Lucy’s Macaroni and Cheese Soup.

Aunt Lucy was like no other

Now my Aunt Lucy was a bird in this world, in the most fabulous way possible.  She stood at a very tall 5’11” and dyed her hair a flaming red. Her jewelry was as big and bold as she was and when she arrived, the party started.  She was chic in her caftan long before the present craze. She had lived all over the world and had the best stories. Including one that she loved to tell, the time she tried to run over her husband in her car.  He apparently had been a very naughty boy and Aunt Lucy, wasn’t about to let him get away with that!

Aunt Lucy was the daughter of a cook who was legendary, and since there were nine children, this was a very good thing.  Aunt Lucy’s Macaroni and Cheese soup is comfort food at its best. It’s creamy, rich and delicious. Serve it with a ceasar salad and some warm crusty bread and set yourself down in front of that fireplace.  Enjoy!

Aunt Lucy’s Macaroni and Cheese Soup


1 cup of elbow macaroni

¼ cup of butter

½ cup of finely chopped carrot

½ cup of chopped celery

1 small onion chopped

4 cups of milk

6 oz. shredded American Cheese from the deli counter

6 chicken bullion cubes

1 t. Pepper

2 T. corn starch mixed in 2 T. watter

1 8 oz. can of whole kernel corn

1 cup frozen English peas

Cook macaroni until done, drain an save.

Put butter, add celery, carrots, and onion in a skillet and cook 5 minutes.  Combine milk and cheese in a heavy pan and cook until the cheese melts. Add bouillon that has been dissolved in water and add pepper.    Combine milk, cheese, corn starch and water, stir in macaroni, veggie mixture and heat thoroughly.


Lady Benton


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