3 c. chicken stock or 3 c. water and 3 bouillon cubes
4 med. potatoes, peeled and diced
1 med. onion, diced
4 c. shredded Cheddar cheese
1 c. thinly sliced carrots
1/4 tsp. hot sauce (optional)
1/2 c. diced green peppers
1/2 to 3/4 c. diced celery
1/3 c. butter
1 (2 oz.) jar diced pimentos
1/3 c. plain flour
3 1/2 c. milk

Combine water and bouillon or stock; bring to boil. Add vegetables. Cover and simmer until tender. Melt butter, blend in flour. Cook 1 minute. Gradually add milk; cook over medium heat until thick, stirring constantly. Add cheese, stir until melted. Add cheese sauce, pimentos and hot sauce into vegetable mixture. Cook over low heat until heated, do not boil.

NOTE: Part Velveeta and part Cheddar may be used, or all Velveeta and 1/2 package of cheese. Mix powder from package of macaroni and cheese. Good luck.