I keep a basket of recipes, it is always there. Clipped from magazines, printed from websites, notes and ideas scribbled down and scraps of paper. Ones that haven’t made it to my organized recipe binders yet. This recipe was burried in that stack. It was from a Parents magazine and I wasn’t sure we would love it, so it kept getting buried in the stack. I finally got around to trying it and I wish I’d made it sooner! It was creamy without being too rich, and just a fun soup. It comes together in a snap, and I think if you wanted meat in it you could add some cooked chicken to it with good results. I hope you try it, I think you’ll love this fast and easy meal!
Mac and Cheese Soup
1 pkg (32 oz) reduced sodium chicken broth (or water and chicken base)
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low fat milk
2 T flour
1 1/2 cups shredded cheddar cheese
Bring broth to a boil over high heat. Add pasta, return to a boil.
Reduce heat and let simmer, uncovered, for 5 minutes.
Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container, shake well to combine. (or mix well in a bowl)
Stir into soup. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts. Makes 6 servings.