Cheddary Mac and Cheese Soup

Source: Raley's and Belair

1 (32-oz.) container chicken stock
3/4 cup small elbow macaroni
1 tbsp. butter
1/2 cup minced onion
1/2 cup minced celery
1 (10-oz.) container light Alfredo sauce
1 3/4 cups shredded sharp Cheddar cheese

Bring stock to a boil in a medium saucepan.
Add macaroni; cook over medium heat, stirring occasionally, for 15 minutes. While macaroni is cooking, melt butter in a medium skillet. Add onion and celery; cook for 15 minutes. Stir in Alfredo sauce and cheese. Cook, stirring constantly, until cheese is melted. Add to macaroni and simmer for 5 minutes more.

Makes 6 servings.