Mac and Cheese Soup

I was pretty sure this recipe would be good and it was!  It’s also really versatile.  You can add some chicken or use a different combination of vegetables.  And to make it even better, it was easy to prepare and was ready in about 15 minutes.

Ingredients:

• 1 container (32 ounces) reduced-sodium chicken broth
• 6 ounces dried small shell pasta (1-1/2 cups)
• 1 bag (16 ounces) frozen broccoli, cauliflower & carrots (California mix)
• 1-1/2 cups skim milk
• 2 tablespoons all-purpose flour
• 1-1/2 cups shredded cheddar cheese (I used 2 cups)

Directions:

1. In a Dutch oven, bring broth to boiling over high heat.
2. Add pasta; return to boiling.  Reduce heat to medium and simmer, uncovered, for 5 minutes.
3. Add vegetables; simmer for 5 minutes more or until pasta and vegetables are tender.
4. In a screw-top jar, combine milk and flour.  Cover and shake well.  Add to pasta mixture; cook and stir until thickened and bubbly.
5. Add cheese and cook and stir until cheese melts.

recipe from recipe.com magazine, Fall 2012

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