Macaroni and Cheese Soup

One of the ultimate "comfort" foods! Kids and adults come back for more. I chop the celery, carrot, onion and garlic with a couple of quick pulses in my processor. I like to serve this with a Waldorf type salad and crusty rolls. I've been using a typed recipe for so long I no longer remember where I got it!

• Ready In: 40 mins
• Yields: 9 cups

Ingredients

• 1  cup macaroni, uncooked
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄2 cup  finely chopped celery
• 1⁄2 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
• 1⁄2 teaspoon white pepper, ...black can be substituted
• 2  tablespoons cornstarch, dissolved in 1/4 c. cold water
• 1 (10 ounce) box frozen corn kernels
• 1⁄2 cup frozen baby peas

Directions

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.