Macaroni and Cheese Soup
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.