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 sm Onion, finely chopped

6 oz Process american cheese

Shredded 2 tb Chicken flavored bouillon

Granules 1/2 ts Ground white pepper

2 tb Cornstarch

2 tb 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. Recipe by: W.N. Cottrell II published in Southern Living Oct. 95