1 small carrot

1 small stalk celery

1 small onion

¼½ pound (48 ounces) cheddar cheese

1 cup uncooked elbow macaroni

¼ cup butter

4 cups Basic Chicken Broth (see recipe on page 3)

½ teaspoon white pepper

2 tablespoons cornstarch

2 tablespoons water

1 (8-ounce) can corn kernels, drained

½ cup peas (optional)

• Finely chop the carrot, celery, and onion. Cube the cheese.

• In a pot, cook the macaroni in unsalted water, according to the directions on the package. Rinse it in cold water, and set aside.

• In a large skillet, melt the butter. Add the carrots, celery, and onion, sautéing for 3 minutes on medium heat. Remove the pan from the heat and set aside.

• In a soup pot, combine the milk and cheese. Stirring constantly, cook on medium-low heat until the cheese melts. Add the chicken broth and pepper; mix well.

• In a small glass, whisk the cornstarch into the water until smooth; add it to the soup pot. Simmer, stirring constantly, for 1 minute. Add the macaroni, the sautéed vegetables, the corn, and peas (if using). Reheat on low.

Serves 6

Out of corn starch? Potato starch can be substituted for corn starch in this soup.