Mac & Cheese Soup
- 32 ounces reduced sodium chicken broth
- 6 ounces medium pasta shells
- 16 ounces frozen broccoli, cauliflower and carrot blend
- 1 ½ cups low-fat milk
- 2 tablespoons all-purpose flour
- 1 ½ cups shredded cheddar cheese
|In large saucepan, bring broth to boil over high heat. Add pasta. Return to boil. Reduce heat and let simmer, uncovered, 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.|
|Combine milk and flour in resealable container; shake well to combine. Stir in pasta mixture. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until cheese melts.Makes 6 servingsSource : www.parents.com|
The hubby and I crossed paths coming and going at dinner time. I left him with the recipe and told him it was a quick dump in the pan type. By the time I returned he was done and told me how much he liked this soup because it was so quick and easy to fix.
This created an excellent soup base with strong cheese flavor, not watered down at all. Small shells were not to be found in the pasta aisle, I had considered buying a box of macaroni and cheese and just discarding the cheese packet. Most boxes are about 7½ ounces.