Macaroni & Cheese Soup

1 lb. ground beef or turkey, cooked & drained
1 c. uncooked elbow macaroni
1/4 c. butter
1/2 c. carrots, finely chopped or shredded
1/2 c. celery, finely chopped
1 small onion, finely chopped
3 c. milk
6 oz. Velveeta cheese, cubed
2 Tblsp. chicken bouillon granules
1/2 tsp. pepper
2 Tblsp. cornstarch
2 Tblsp. water
1 (15 oz) can whole kernel corn, drained
1/2 c. frozen peas

Cook macaroni according to package directions. Drain and rinse with cold water & set aside. Melt butter in a skillet over medium high heat. Add carrots, celery & onion. Cook for 5-7 minutes or until vegetables have softened and onions are translucent. Remove from heat & set aside. In a heavy dutch oven combine milk & cheese. Heat over medium heat stirring often until cheese is fully melted. Stir in bouillon granules and pepper. Stir together cornstarch & water. Pour into milk mixture and stir consistently until mixture thickens. Bring to a boil and let cook for 1 minute. Stir in cooked vegetable mixture, corn, peas, macaroni & cooked meat. Stir to mix well. Let simmer over med-low heat until all ingredients are heated thoroughly. Serve warm.