Macaroni and Cheese Soup

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1 C. elbow macaroni, uncooked

1/4 C. butter

1/2 C. carrots, finely chopped

1/2 C. celery, finely chopped

1 small onion, finely chopped

3 C. milk

6 oz. process American cheese - shredded

2 T. chicken flavored bouillon granules

1/2 t. ground white pepper

2 T. cornstarch

2 T. water

8 oz. can whole kernel corn, drained

1/2 C. Frozen english peas

Cook macaroni per package directions, omitting salt; drain. Rinse in cold water; drain and set aside.

Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside.

Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in the bouillon granules and pepper.

Combine cornstarch and water, stirring well; stir into the milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and come to a boil. Boil 1 minute, stirring constantly.

Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.
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