Vegan Tabitha Brown's recipe

Ingredients:
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tbsp olive oil
2 cloves of garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 can of diced tomatoes
1 can of kidney beans, drained and rinsed
1 can of corn, drained
2 cups vegetable broth
Salt and pepper to taste
1 tbsp nutritional yeast
1 tbsp vegan butter
1 tbsp all-purpose flour
2 cups unsweetened non-dairy milk
2 cups cooked elbow macaroni
1 cup vegan cheddar cheese, shredded (optional)
Instructions: