Cheesy Chicken Vegetable Soup

I never would have tried this soup had I known it contains Velveeta. Let's just say my prejudices against Velveeta are extinct. This is a delicious soup. (You may remember it from the first annual Westerberg Christmas party.)
From my friend Emily Morrison, who is an excellent cook.

4 c. water
1 c shredded or chopped carrots
1 c. diced celery
2 c. cubed potatoes
1 medium onion
4 chicken bouillon cubes
Combine above ingredients and cook 15 min. Add the following a cook 15 more.
1 (10 oz) frozen broccoli
1 (10 oz) frozen cauliflower
Add the following:
2 cans cream of chicken
1 lb Velveeta, cubed
1-2 cups cubed cooked chicken breast pieces.
Heat through and serve.

Wisconsin Mac & Cheese

For anyone that has partaken of the deliciousness at Noodles & Co may dream about the mac & cheese. Here is my version..I make it with different amounts based on how much I make. It's like an experiment every time I make it.

Start by making a roux with butter & flour. I usually use 1-2 tbsp butter and 2 tbsp flour.

Then add desired amount of milk, probably about 1 cup (I use skim and it works great, but I think evaporated would also work).

Stir until thick.

Add your favorite cheese. I have found adding really sharp cheese is the tastiest. If it appears too thick add a bit more milk.

Pour cheese mixture over cooked pasta and top with grated cheese.

Every time I make this Mak comments on how much he loves it..and it only takes about 15 minutes!!