Melt the butter in a large pot over medium heat. Add the onions, celery, potato, and garlic. Sauté for about five minutes until the vegetables are softened.

Pour in the milk and water, and season with salt and pepper. Bring the mixture to a simmer and cook for 30-45 minutes or until the vegetables are soft.

Let it cool slightly, then blend the soup with a hand blender until smooth and creamy.

Return the soup to the pot and bring it back to a simmer.

Add the cooked macaroni to the pot and stir in the shredded mozzarella cheese until it is melted and combined.

Preheat the oven to 350 degrees Fahrenheit for the garlic braids and line a baking sheet with parchment paper. Divide the pizza dough into eight equal parts. Working with one part at a time, divide it into three and roll it into thin strands, approximately 10 inches long. Pinch the three strands together on top and braid them. When done, pinch the bottom as well. Tuck the edges and place the dough on a lined

cookie sheet. Repeat with the remaining parts of the dough.

Brush the braids with melted butter, then sprinkle with coarse salt and rosemary. Add a sprig of fresh thyme to each.

Bake for 15-20 minutes until golden brown.