MACARONI AND CHEESE SOUP

1 cup elbow macaroni (uncooked)
1/4 cup butter or margarine
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 small onion, finely chopped
4 cups milk
1 1/2 cups (6 oz) shredded process American cheese
2 tablespoons chicken-flavored bouillon granules
1/2 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons water
1 (8 oz) can whole kernel corn, drained
1/2 cup frozen English peas

Cook macaroni according to package directions, omitting salt; drain well. Rinse macaroni with cold water, drain and set aside.

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

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

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

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

Makes 8 cups
Source: Southern Living, October 1995