Macaroni And Cheese Soup

• 1 c. macaroni
• 1/4 c. margarine
• 1/2 c. finely chopped carrots
• 1/2 c. finely chopped celery
• 1 small onion, finely chopped
• 4 c. milk
• 1 1/2 c. shredded process American cheese
• 2 c. chicken broth
• 2 Tbsp. cornstarch
• 1/2 tsp. ground pepper
• 2 Tbsp. water
• 1 can whole kernel corn, drained
• 1/2 c. frozen peas

1. Cook macaroni according to package directions, omitting salt. Drain; rinse with cold water.
2. Drain and set aside.
3. Melt margarine in heavy skillet over medium heat.
4. Add carrots, celery and onions.
5. Cook and stir until tender.
6. Remove from heat and set aside.
7. Combine milk and cheese in heavy Dutch oven.
8. Cook and stir over medium heat until cheese melts, being careful it does not stick or scorch.
9. Stir in chicken broth and pepper. Combine cornstarch with water; mix until smooth.
10. Stir into milk mixture. Cook, stirring constantly, until comes to a boil.
11. Boil 1 minute. Stir in macaroni, vegetable mixture, corn and peas.
12. Heat thoroughly, stirring constantly.
13. Yields 8 cups.

macaroni, margarine, carrots, celery, onion, milk, american cheese, chicken broth, cornstarch, ground pepper, water, whole kernel corn, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111533 (may not work)