• Combine broth, milk and macaroni noodles into a large saucepan. Bring mixture to a boil for ten minutes, stirring regularly. In a small bowl, combine cornstarch with water, then combine with noodle mixture. Bring to a boil then add peas and bacon.
• Stir well, remove from heat, then add cheddar cheese, stirring until melted.
• Freeze in preferred serving sizes.

On cooking day

• Defrost, and heat in saucepan over medium heat until heated through.