Macaroni and Cheese Soup

• 1 cup macaroni, uncooked
• 14 cup butter or 14 cup margarine
• 12 cup finely chopped celery
• 12 cup finely chopped carrot
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 4 cups milk
• 1 (1 lb) box Velveeta cheese, cut into 1/2 inch cubes
• 2 chicken bouillon cubes
• 12 teaspoon white pepper, ...black can be substituted
• 2 tablespoons cornstarch, dissolved in 1/4 c. cold water
• 1 (10 ounce) box frozen corn kernels
• 12 cup frozen baby peas

1. Cook macaroni according to package directions, omitting salt.
2. Drain, rinse with cold water and drain again.
3. Set aside.
4. Melt butter or margarine in Dutch oven over medium heat; add celery, carrot, onion and garlic.
5. Cook for a few minutes until vegetables are almost tender.
6. Remove from heat; add milk, cheese and bouillon cubes.
7. Return to medium heat; cook until cheese melts and bouillon cubes are dissolved, stirring often.
8. Add pepper.
9. Stir cornstarch mixture, add to milk mixture.
10. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a boil.
11. Add corn and peas, bring back to boil, lower heat and simmer for about 3 minutes.
12. Add macaroni and cook over low heat until heated through.
13. Adjust seasonings, if desired.

macaroni, butter, celery, carrot, onion, garlic, milk, velveeta cheese, chicken bouillon cubes, white pepper, cornstarch, corn kernels, peas

Taken from www.food.com/recipe/macaroni-and-cheese-soup-70751 (may not work)