SOUP

BROCCOLI CHEESE SOUP
I am a major soup girl! This one is quite scrumptious especially when it is served in a warm (home-made) bread bowl.

1 onion, chopped
6 tablespoons butter or margarine
1/2 cup all-purpose flou
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 large carrot, shredded
1 cup broccoli florets
1/2 cup celery, chopped
1 pound Velveeta cheese

In a large saucepan on medium high heat, saute the onions in the butter until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until the mixture is thick and bubbling.

In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.

Add the cheese. Allow the soup to heat over medium heat until the cheese is melted. IMPORTANT: Do NOT let the soup boil because the cheese will separate and curdle. Serve hot and enjoy!

PASTA

APPLEBEE'S SECRET RECIPE:
BAKED MACARONI & CHEESE
This is seriously the yummiest mac'n'cheese ever! Not to mention simple. You will never eat it out of a box again!

16 oz. uncooked macaroni (or other favorite noodle--my family likes ziti noodles)
2 cans (10.75 oz each) Cheddar Cheese soup
1 cup milk
16 oz. shredded sharp cheddar cheese (I use sharp white cheddar)
White truffle oil (found by oils in grocery store...just get the kind flavored with white truffles, otherwise you'll be spending $100's on an oz.)

Fill a large pot iwth water. Add a teaspoon of salt and bring to a boil. Add the noodles and cook until al dente, about 9 minutes. Drain well. Add cheese soup, milk and cheese. Mix well.

Pour the macaroni mixture into a greased 2 quart casserole dish. Bke for 25-30 minutes at 350 degrees or until cheese begins to get lightly brown and bubbly.

Before serving, drizzle about 2 tablespoons of white truffle oil over the pasta dish (this step cannot be left out...it is delicious!!)