Macaroni And Cheese Soup - cooking recipe

Ingredients

1 (13 3/4 ounce) can reduced-sodium chicken broth
3/4 cup elbow macaroni
2 carrots, sliced
2 tablespoons finely chopped onions
3 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups shredded wisconsin cheddar cheese

Preparation

Bring chicken broth to boil in 2 quart saucepan.
Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
Remove from heat and set aside.
Saute onion in butter in 3 quart saucepan.
Reduce heat to low and blend in flour.
Gradually add milk and stir in macaroni mixture.
Cook, stirring constantly, until thickened.
Remove from heat.
Add cheese; stir until melted.