Macaroni and Cheese Soup
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.
Out of corn starch? Potato starch can be substituted for corn starch in this soup.